They’re just so darn cute, laying artfully arranged at the Veggie Boy Produce booth at the Clayton Farmers’ Market. Purple, white, orange-striped, the miniature eggplants on display are a source of visual – as well as culinary – interest. Far smaller than their grocery store counterparts, most of these mini versions could fit comfortably in the palm of your hand.
Veggie Boy, which operates out of Franklin County, Ill., had a number of varieties for sale, including Turkish eggplant, which resembled a fat heirloom tomato, both in its squat shape and its green and red coloring. They also offered Asian and Japanese eggplant, some striped, some white and some in the more familiar shade of purple.
These baby eggplants can be used similarly to their full-sized cousins. For grilling ease, you may want to slice them lengthwise rather than crosswise. Old recipes often call for eggplant to be soaked in brine prior to cooking in order to reduce bitterness. This is rarely necessary when working with miniature versions, because they tend to have a more subtle flavor to begin with. Peel them if you wish, but it’s certainly not necessary. If the grilling season is behind you, try slicing them crosswise, then brush with a little olive oil, sprinkle with parmesan and roast in a hot oven for just a few minutes for an easy side dish.
Outdoor market season is winding down, but you should be able to find baby eggplant on sale through the end of October at the Clayton Farmers’ Market at 8282 Forsyth Blvd., in the Straub’s Fine Grocers parking lot.
– Shannon Parker
This article appears in Oct 1-31, 2010.