Origin: Local

• Description
• Applications
• Storage
• Recipe

• Baby Eggplants are smaller than their larger cousins, yet have a creamier, smoother and slightly chewy flesh with a more intense flavor. Unlike the regular-sized eggplants, those babies don't need to be peeled, as their skin is super tender.

• You can fry, roast and grill baby eggplants. And because of their small size, you can stuff them with fillings and bake them to make one bite appetizers or roast them to make dips. Baby eggplant is perfect to use as a meat substitute in vegan recipes, because of its texture when it's cooked. The following items pairs well with baby eggplant: garlic, coriander, turmeric, cumin, balsamic, parsley, tomatoes, onions, peppers, zucchini, and goat cheese.

• Store baby eggplants in a cool and dry place, and it is better to use them within two days because they spoil quickly.

• Spiced Baby Eggplants

  Ingredients:

  6 baby eggplants
  1 tablespoon olive oil
  1/2 teaspoon chili flakes
  1 teaspoon ground cumin
  1 teaspoon ground coriander
  sea salt flakes
  1 lemon
  extra virgin olive oil, for serving
  fresh parsley leaves, for serving
  

  Instructions:

  1. While your oven preheats to 400 F (200 C), drizzle a tablespoon of ordinary olive oil over a baking tray. Sprinkle the coriander, cumin, and chili directly over the oil.
  2. Slice the eggplants in half and place them cut side down into the oil, sliding them about a bit to pick up the flavorings. When the oven is ready, turn the eggplants cut side up and roast for 25 minutes.
     
  3. Squeeze the juice of half a lemon over, sprinkle with salt and some chopped parsley, and drizzle with a little extra virgin olive oil just before serving.