Origin: Local

• Description
• Applications
• Storage
• Recipe

• A miniature version of the long eggplants, this adorable little aubergine ranges from about 1 to 3 inches long in size. Much like its big brother, baby-long eggplant has dark purple skin with uniquely zesty yet mild-flavored flesh. Fewer seeds and thinner skin than large globe eggplant.

• Eggplants are the best for cooked applications such as grilling, pan-frying, baking, broiling, sauteing, and roasting. Eggplants pair well with tomatoes, squashes, peppers, stewed meats, grilled and baked fish, chicken, chickpeas, lentils, herbs such as basil, mint, cilantro, and parsley, as well as cheeses. You can Eggplants as a meat substitute in many dishes such s pasta and burgers.

• Store Eggplants in a cool and dry place to keep them for three days.

• Quick and Easy Eggplant

  Ingredients:

  1 small eggplant (cut into slices)
  1/4 cup milk
  1 cup breadcrumbs
  1 Tbsp. grated Parmesan cheese
  1/4 tsp. salt and pepper
  2 Tbsp. oil
  1/3 cup water
  

  Instructions:

  1. In a medium bowl, stir together breadcrumbs, Parmesan, salt, and pepper.
     
  2. In a separate bowl, dip each slice of eggplant in the milk and immediately dunk it into the breadcrumb mixture, pressing firmly on each side.
     
  3. When all slices are breaded, heat oil in a large saucepan over medium heat. Add eggplant slices and brown briefly on both sides, 1-2 minutes.
  4. Add water and cover with a lid, lowering the heat for the remaining cooking time, 5-7 minutes.