Contemplating over coffee…how to prepare these fairy tale eggplant to accompany tonight’s dinner?
These tiny eggplant are less bitter and have fewer seeds than their larger counterparts. So, simple is best to showcase their flavor…perhaps the garlic will overpower. I will slice them in half lengthwise and sauté in olive oil for just a few minutes, making sure to rotate in the nonstick pan. After the eggplant become tender and nicely browned, while still on the heat, I will season with sea salt and fresh ground pepper to taste, add fresh oregano and toss with a splash of balsamic vinegar glaze.
In response to Daily Post’s Weekly Photo Challenge: Close Up