What to do with small eggplants?
My husband came home from the Farmers' Market this morning with some lovely little eggplants. They're slender like the Japanese kind, but much smaller and a lighter shade of purple - kind of lavender with creamy streaks. Normally we brush eggplant with oil and grill them, but we've done a lot of that since summer began, and I'd love to try something different.
Make eggplant caviar- just a mixture of minced roasted eggplant, minced tomato, some olive oil and vinegar or lemon juice. There are many variations you could probably find on this board.
Slice in half lengthwise and roast in the oven with miso sauce on top (I add sugar and red pepper, and water for the right consistency).
You can make Imam Baldi, stuffed eggplant. Cut off the stem bit, turn the eggplant on its side and cut a cross, deep but not all the way through. Saute a bit in olive oil until the skin wrinkles a bit and they open up.
Carmelize some onions, add a little garlic, some tomato and tomato paste, salt, pepper and a generous amount of parsley. Cook a bit longer and taste for seasoning. Stuff the eggplants, top with a sprinkling of parmesan and bake at 350 for about half an hour, or until eggplants are cooked through.
cubed like breadcrumbs and pan saute with olive oil, can be used in salad, cold pasta dishes on grilled pizza
cut into small rounds and oven roast with sliced tomatoes then serve with bread.