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I have tiny plum-sized eggplants. What to do with them?

I found these lovely little eggplants at Fairway, a bought about a dozen, but now I'm not sure what to do with them. Any ideas?

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  1. we grow them and eat them grilled whole with a little salt. nothing else.

    1 Reply
    1. re: magiesmom

      Mmmm. Grilled steak tonight, maybe we'll throw some on the barbie!

    2. I had some this week and made a fresh tomato and eggplant pasta sauce. I sliced the aubergines across, salted them for 20 minutes, rinsed off, sauteed cherry tomatoes in olive oil and garlic then added the eggplant and left it all to simmer down for two hours with seasoning. I like how the eggplant slices stayed intact instead of going mushy.

      3 Replies
      1. re: smartie

        After two hours? That's seems like a very long time for small eggplant!

        1. re: smartie

          I can't imagine needing to salt these tiny ones as this is done to remove any bitterness which these little ones just don't have. That sounds like a nice method for big ones, though.

          1. re: smartie

            I put them into a tomato sauce whole and later added meatballs of the same size. It was fun to eat.

          2. If you like Thai food, pad ma-kur (stirfried eggplant) is classic.

            3 Replies
            1. re: alanbarnes

              I love Thai food! I will have to search for a recipe!

            2. How about cutting in half top to bottom, Then capping with a stuffing of crumbs, herbs, parm and butter or olive oil, and baking them. I do artichoke hearts like this as an appetizer or a side dish.

              1. These sound like Indian Eggplants. They are great stuffed in the Maharashtrian style. Spicey with Coconut, Peanuts and Sesame.
                Here is a link to the recipe http://chakali.blogspot.com/2007/12/s... There are many variations if you look around the web.

                1 Reply
                1. re: chefj

                  They look like this, but maybe even a little smaller!

                2. Do they look like this:


                  Our daughter fixed these in a Thai dish recently and they were great. Just quartered and still firm to the tooth.

                  1 Reply
                  1. re: c oliver

                    No, they are purple like the ones that chefj posted the photo of above.

                  2. Our local Indian restaurant had a special with them in a tikka masala. It was delicious. I think they probably grilled the eggplants.

                    1. Sounds like you may have already answered your question but have you ever broiled with miso and sesame oil?

                      2 Replies
                        1. re: roxlet

                          This is my go-to recipe for this preparation

                          But if you are going to grill steaks, you could also halve, toss with olive oil, balsamic, rosemary, salt, and a little garlic before also grilling

                          Also, I have found that with smaller eggplants, pre-salting to ameliorate bitterness is unnecessary

                      1. I like to stuff them with a saute of other vegetables & perhaps some Italian sausage, I use yellow squash, zucchini, tomatoes, onions, red bells, fresh celery leaves & garlic. Lightly saute then drain the veggies through a colander to get most of the water out. Mix with lightly toasted french or Italian bread cubes and some mozzarella or queso fresco then stuff and bake.

                        3 Replies
                        1. re: Cherylptw

                          Thanks, Cherylpw. I may give that a whirl with larger eggplants, but I think these are too small to stuff!

                          1. re: roxlet

                            I had the same thought. Seems like stuffing plum-size anything would be next to impossible.

                            1. re: c oliver

                              and they are so good whole and simple!