Sicilian eggplants (the ones that resemble giant tomatoes)

[sequins]

I bought a Sicilian eggplant over the weekend -- largely for its beautiful shape and sheen -- but have no experience with this particular eggplant type. Is there anything special I should know? Are there recipes out there particularly well-suited to this rather than other kinds of eggplant?

[vvvindaloo]

I love Sicilian eggplant, and one of my favorite ways to eat is is fried. I simply slice (always longways, never horizontally) the eggplant into rounds about 1/3 inch thick, salt them well, and pile them up in a colander under a weight. I let the acidic juices drain out for about an hour, then wipe the salt off. I heat up about an inch of oil (either olive or something flavorless) in a saute pan and fry the slices until golden brown on each side. Then quickly drain the excess by resting them on paper towels. When all goes well, the eggplant is crispy on the outside and sweet and creamy on the inside.

[ali patts]

In my experience the round aubergines are sweeter than the long thin ones. The seed thing is (as I understand) a male/female plant thing. There are fewer seeds/less developed seeds in the female plant which in the round Sicilian ones means look out for the paler ones. (I think).

[MaryNeedsSleep]

Please don't perpetuate the eggplant gender myth! They are fruit and don't have gender.

[Cheese Boy]

Put the word 'Sicilian' in their search box once in: http://www.aubergines.org/recipes.php

[sequins]

Hmm... aren't those just recipes for Sicilian takes on any-old-kinda eggplant? Is there no difference between this gleaming, rotund variety and the ovoid supermarket default?

[Cheese Boy]

I find Sicilian eggplants to be riddled with seeds, more so than the average 'globe' purple eggplants. Maybe someone can chime in with something a little more enlightening, but the flesh on both eggplants IMO, is the same. Someone is bound to have a recipe where they utilize Sicilian eggplant.

[sequins]

Well, I ended cooking it with just olive oil, garlic, and salt and it was delicious. Delicate and sweet in flavor, and strangely almost seedless. The initial surprise was that the flesh was snow-white when I cut it open -- quite beautiful. I'd love to find this variety more often!