a makeover for the eggplant

while i'm a huge fan of eggplant (or aubergine for some of you), i have to admit it's not the most attractive of vegetables.  your typical globe variety, perfect for making eggplant parmesan, reminds me of a purple mr. potatohead.  and lets not even start about the phallic shape of the japanese variety (not that there's anything wrong with phallic shaped vegetables.  some of my favorite vegetables happen to be shaped like, well, you know . . . ). 

but it seems that the eggplant has gotten a bit of a makeover.  while strolling through farmers markets this summer, i've noticed some real cute eggplant that i can't help oogling over.  yesterday, while making my routine wednesday stroll at the heart of the city farmers market, i couldn't help but bring some of these cuties home with me.  i picked up about a dozen of miniature egg-shaped eggplant (so that's where the name comes from!) and also some light green round-shaped eggplants that more resemble an unripened tomato than its purple mr. potatohead sibling.  these tomato-like eggplants are actually called the thai round eggplant, popular in southeast asia.  however, i have no idea how i should prepare these petite varieties.  if you have a recipe, please send it along and i'll be sure to blog about how it goes.  but for now, i'll just keep on oogling.

Comments

[Kit]

They are good in Thai green curry. Just cut them up like you would a potato, or a round zucchini, and drop them in as everything else is stewing. They are delicious, and make the curry that much more authentic!

[cee]

Here's a recipe for Green Curry:
http://www.realthairecipes.com/recipes/green-curry-p-malas-recipe/

You can also eat the Thai eggplants raw with either of these dipping sauces:
http://www.realthairecipes.com/recipes/spicy-shrimp-paste-dip/
http://www.realthairecipes.com/recipes/white-soybean-coconut-milk-dip/

They get browned when exposed to air, so after you cut them soak them in water if you're not going to eat right away.

[Nicole from: For the Love of Food]

I made some in a Green Curry a few weeks ago - they really come out well. Unfortunately, I didn't post about it!

[Anna Haight]

Cut a good sized whole in them, flash deep fry and fill them decoratively with sushi rice where seasoned bits of vegetables are mixed directly into the rice. They are really cute this way.

[zara]

I also say green curry (or red curry). I adore these little eggplants and always try to find them when I am making curry!

[steamy kitchen]

Can't wait to see what you cook with them!

[Sima]

If you're interested in an Indian dish that uses these mini eggplants- then Rish has a great recipe for stuffed eggplant. We'll bring it over Sunday!

[Kate]

Cut them into segments and make them into a stir fry with other veggies, served over rice, with a sauce that's heavy on cilantro and lime.