I have seen them several times over years, but this is the first time I bought them.
It was written that these were "Santrini Aubergines". I don't know if it is the name of this variety or just they came from Santrini; I should have asked.
As you see, the inside is no different from ordinary aubergines.
I cooked gemista with these and they did not taste much different from ordinary ones, but I had an impression that these were less bitter. The colour of skin changed from white to brown which wasn't a particularly appetizing colour.
Does anyone know which is the best way to cook white aubergines?
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