Baby Turkish eggplant--ideas for use?
I came across these tiny, quite visually appealing little guys at a farmers market in Lewes, DE over the Labor Day weekend. The farmer referred to them as baby Turkish eggplants. They're small like the fairytale variety, but yellow/orange with stripes. Like the attached image, but not as round--I'd say more ovate. They're pretty bitter-tasting raw, and seem to have a lot of seeds. The farmer suggested simply quartering and sauteing them. Anybody here familiar with these and have any other suggestions what to do with them? I have about a pint's worth, give or take. Thanks in advance!
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I have made this with wedges of a large eggplant, but it's really intended to be made with small eggplants. Such amazing flavor from such simple ingredients.
BTW, I wonder if the eggplants were picked a bit early, adding to the bitterness.