There was a barrel of little tiny eggplant at Sprouts market recently. My teenage daughter was with me and she delightedly exclaimed. “Mom, look at the tiny aubergines.” She loves to call eggplant, aubergines since she found out that is what they call them in England. “Can we get some?” This question surprised me so I said to her that she did not like aubergines.
Her response was to tell me they would be great in pictures. She really knows how to get me to do what she wants. I often purchase food just because of its photo worthy qualities.
I don’t use eggplant often in my private chef service as many people find the interior texture of cooked eggplant to be unpleasant. Eggplant can get a bit mushy inside. I thought I would try these new small eggplant and see what the flavor and texture were like.
I cut the small veggies into half and tossed them in olive oil, garlic, balsamic vinegar and sea salt and let them marinate for about an hour and grilled the eggplant at a high temperature.
The interior texture was firm and flavorful. Most of my eggplant haters loved these tiny aubergines. I found out they were called Indian eggplant.
I can see why these smaller eggplant are used in Indian cuisine. They hold a firmer texture in sauces but still soak up the flavors. The larger eggplant sold in grocery stores would not be very good in a thick sauce since the texture of the spongy vegetable would become too mushy. Try these little veggies next time you are making a curry or grilling.