What to do with Cute Eggplants?
My CSA box this week had 5 tiny little japanese eggplants. My eggplants usually make their way into ratatouille or cutlets or just plain sliced and grilled. However, this batch is so adorable I hate to chop them up - any suggestions for stuffing them and/or otherwise leaving them mostly whole?
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4 Comments:
Make aubergine spread and re-stuff them as serving containers?
sadiepix at 11:19PM on 08/02/08
Use a stuffed pepper recipe and instead of peppers try to use the eggplants. you might have to season & broil them a bit to get the outside softer.
if you're okay with slitting, you can slit the eggplants, rub in some dry rub (my fave is: dry ground roasted coriander seeds, red chillies, coconut and garlic cloves) and then lightly fry evenly till golden brown/crunchy.
sounds yummy - let me know how it turns out!
arathi at 12:11PM on 08/03/08
My Nanny (maternal grandmother) used to...
Halve small eggplant
Scoop out center of each eggplant half to within about 1/2 to 1/4" of the wall, forming a receptacle for the stuffing.
Saute the eggplant scoopings with sausage out of the casing, onion, garlic, S&P and chopped garlic.
Spoon back into the eggplant halves and smooth the filling.
Top filling with a sprinkling of bread crumbs and a drizzle of olive oil.
Bake in a 350 oven until eggplants are tender.
Makes a great side dish.
Little eggplants make for great grilling too. Cut each into about 3 slices lengthwise. Mix a baste of Olive oil, vinegar of your choice, chopped garlic, S&P and some oregano. Cook dry eggplant slices over medium heat 1 minute on each side. Brush with the baste and cook another 1-2 minutes on each side over medium heat. Be mindful of scorching.
therealchiffonade at 1:06PM on 08/03/08
I would cut them in large cubes, with skin on. Put in a large bowl and add 1 cup of skinned pearl onions, 1 red peppers cut large squares, 1 yellow pepper cut in large square, 2 red onions cut in large squares Toss with a generous amount of extra virgin olive oil and add generous salt (kosher) and pepper. You can even shave some garlic cloves with a truffle cutter as an option if you like garlic. Mix contents of bowl with your hands. Make sure its mixed very well. Pour on to two large baking sheets. Turn oven on to 400 degrees and bake exactly 35 minutes then shut off oven . Don't open oven and just let sit in hot oven for at least an hour. take out of oven, pour contents on a platter and serve. OR AS A SECOND OPTION, You can also use this on top of a toasted thinly sliced baguette and serve as an appetizer. ......very good as an appetizer. Baking the eggplant as opposed to frying you use much less oil.
It's always a hit.
Maria Marra at 10:43AM on 08/05/08