Has anyone cooked with Jilo eggplant? I got some from the "take all you can use" bin at our CSA today. They are a small light green Brazilian eggplant that is apparently quite bitter. Any suggesions?
The house smells fantastic! I used my handy-dandy apple corer to hollow them out, see photo. If you see them in your farmer's market, give them a try. Apparently they turn bright yellow/orange when ripe, mine were just starting to turn.
Or you can pickle them - in quarters or diced with coloured bell peppers, apparently turns out really good, plus it's a good way to preserve your big batch.
A common way to eat them here is fried! I've never made it this way, but you can steam or boil them first, then deep fry (in the egg-flour mix of your choice). Another way is to sauté them with onions, garlic, oil, some tomato paste or canned tomatoes, adding some herbs at the end.
Hope this helped.
Can't wait to hear what you do with it!