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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.

            2. Many years ago I lived in Bethlehem, Isreal. My neighbor made stuffed eggplant. She used something like an apple corer to make way for the stuffing. The filling was made with finely cubed beef, or lamb, raw rice, finely chopped garlic, salt, pepper, and a little cinnamon. The stuffed eggplants were placed in a large pot, covered with a liquid of reconstituted dried yogurt, covered, and simmered until done. A plate was placed on top of the eggplants in the pot, to keep them in place.
              I still miss the great food I enjoyed when I lived there.

              1. One of my favourite eggplant dishes, which is especially yummy with the tiny ones is Imam bayildi...Turkish stuffed eggplants. Peel stripes off the eggplant and slice them to form a pocket, then quickly brown them in some oil. Put them in a baking dish, stuff the pocket with a stuffing made of olive oil, tomatoes, onions, garlic, parsley, salt and pepper, pour some olive oil over them and carefully put a little bit of salted water into the baking dish (maybe 1/2"). Cover and bake them at 375°F for 30 mins...from time to time, spoon some of the liquid over the eggplants.
                Alternatively, you can cut the eggplant in half, pile the stuffing on top of them, pour oil over it and add the salted water and make them on top of the stove, spooning them with the liquid frequently. Serve cold or hot, with rice or fresh bread. The liquid is especially tasty. Now I'm hungry :D

                1. What about an eggplant, or mixed vegetable curry?