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

roxlet May 7, 2011 09:10 AM

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?

  1. m
    magiesmom May 7, 2011 09:11 AM

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

    1 Reply
    1. re: magiesmom
      roxlet May 7, 2011 09:13 AM

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

    2. s
      smartie May 7, 2011 09:16 AM

      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
        roxlet May 7, 2011 09:17 AM

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

        1. re: smartie
          magiesmom May 7, 2011 09:18 AM

          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
            escondido123 May 7, 2011 12:53 PM

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

          2. alanbarnes May 7, 2011 09:17 AM

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

            3 Replies
            1. re: alanbarnes
              roxlet May 7, 2011 09:22 AM

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

              1. re: roxlet
                alanbarnes May 7, 2011 10:12 AM


                1. re: alanbarnes
                  roxlet May 7, 2011 02:51 PM

                  Thank you!

            2. junescook May 7, 2011 10:02 AM

              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. chefj May 7, 2011 11:15 AM

                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
                  roxlet May 7, 2011 02:52 PM

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

                2. c oliver May 7, 2011 11:23 AM

                  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
                    roxlet May 7, 2011 02:53 PM

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

                  2. s
                    sharonlouk May 7, 2011 11:49 AM

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

                    1. enbell May 8, 2011 06:52 PM

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

                      2 Replies
                      1. re: enbell
                        roxlet May 8, 2011 07:03 PM

                        No, I haven't made them yet!

                        1. re: roxlet
                          enbell May 8, 2011 09:41 PM

                          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

                      2. Cherylptw May 8, 2011 08:41 PM

                        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
                          roxlet May 9, 2011 03:57 AM

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

                          1. re: roxlet
                            c oliver May 9, 2011 04:18 AM

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

                            1. re: c oliver
                              magiesmom May 9, 2011 05:26 AM

                              and they are so good whole and simple!

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