Who knew eggplant came in so many different shapes and sizes? This month I have learned about baby egggplants - so cute! Eggplant that is long and relatively thin, and, the old stand-by "globe-like" eggplant. Cooking varies for each type, try these recipes to decide which is your favorite variety?
Baby Eggplants - Peel skin and slice. Toss with olive oil and kosher salt. Roast in the oven until soft. Mash cooked eggplant, add olive oil, sprinkle with feta cheese. Serve with crackers and a nice Pinot Noir.
Long Slender Eggplants - Peel skin and slice into 1/2 inch rounds. Toss with olive oil and kosher salt. Roast at 450 degrees until soft. Remove from oven and toss with either olive oil or some tomato sauce. (my favorite)
Large Eggplant - Peel skin and slice into 1/2 inch rounds. Dredge in cornmeal mixed with salt and pepper and grill. Make sure to coat each round with an olive oil cooking spray before placing on the grill.
The shape of this wonderful vegetable has me thinking about creating a repeating pattern on the clay surface. I have recently discoved a lovely blue slip that when used with an opal glaze on dark clay makes a mouthwatering purple color.
