Let’s face it, eggplant is not a popular vegetable in the U.S., but it should be! Turkish eggplant salad features cubes of roasted eggplant tossed with sun-dried tomatoes, olives, feta, and a homemade garlic dressing, and can be served warm or cold. We will also make candied ginger and cardamom scones using heavy cream, which makes this the easiest and tastiest scone recipe you’ve ever made. Please bring a 1-quart container for your salad and a cookie sheet to transport your scones home for baking. Class Fee $51 - Class Number: FC-HO124 Instructor: Ulev, Elena - Meets on: Tu for 1 sessions