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Apr 3, 2007 08:56 PM

Big bag of little eggplants

I couldn't resist, but now I have a lot of little eggplants. The writing on the bag says Indian, but they might be Italian... Anyway, we have been craving Indian for a while, so what should I do with these?? Any thoughts?

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  1. little eggplants are an essential ingredient in Laotian cooking, so maybe try something like that. The can be very bitter, so I prick mine all over with a fork and then rub with salt, rinse and pat dry before using.

    The make wonderful little "cases" for stuffing, too

    1 Reply
    1. re: purple goddess

      "wonderful little 'cases' for stuffing" - exactly what I was about to say...

      I have no idea how one would go about making this, but when I was younger I had a Greek nanny who was a wonderful cook. She would make an eggplant jam out of the small little round eggplants, and she would stuff the eggplants with almonds. Yum...

      If you're looking for something savoury, and again, I have no idea how one would go about making this, but before my Greek nanny I had an Indian nanny who would make "achar" out of the eggplants. It's a super spicy Indian pickle - you can usually find commercially prepared "achar" made from mangoes and limes - but the eggplant ones are even better since eggplants are just like a sponge and absorb flavours so nicely.

      Otherwise, perhaps you can steam them, core them, stuff a garlic clove into each one, and then simmer in a tomatoey concoction to make a "ragout" of sorts. You can actually even make a curry this way by adding curry spices to the tomatoey concoction...

    2. Bake them in the oven whole, and when they pop, pour some soy sauce and sriracha over them, yum. Or, peel them, and cube or slice. In a skillet, heat some vegetable oil with curry powder until fragrant, and saute the eggplant until tender. Salt and pepper to taste, Serve with rice or pasta. Or, if you're doing Indian, paneer, which is Indian fresh cheese.

      1. Not at all Indian, but I love them very thinly sliced, roasted (be careful that they don't burn) and then marinated in olive oil and some spices. Yum! Makes an excellent addition to an antipasti, to sandwiches, etc.

        1. I am currently eating a fairly pureed mix of eggplant and potato from the steam table at my local South Indian market. It is a great combo- especially with some tamarind and/or cilantro chutneys drizzled over. Madhur Jaffrey's World of the East Vegetatian Cooking lists the spicing as black mustard seed, ground coriander, and cumin seeds, and a touch of tumeric and cayenne.

          1. Are they small, round and green?
            Or purple and elongated?

            1 Reply
            1. re: QueenB

              Purple, sightly bigger than an egg, but same shape.