|these little eggplants are only 3-4 inches long|
Silly me! I thought an eggplant was just an eggplant, a member of the nightshade family. Yes, I had seen a few types at my local farm stand, but they looked essentially similar, except for the white ones, which just look freaky. But that was before my farming neighbor stopped by with a little basket of Fairy Tale eggplants. These cute veggies look like more like small purple zucchinis than they do eggplants.
Before cooking these miniatures, I did a bit of research and was well rewarded. I learned that eggplants come in numerous varieties, and that the Fairy Tale eggplants I had received required very little cooking. They are less bitter and more tender than standard eggplants, and their skin melts in your mouth. However, they do not have a long shelf life and should be eaten soon after picking.
I read a few recipes and then decided to try one that looked quick and simple. It was wonderful. (While I was cooking the pepper, I threw in a few mushrooms and added them to the final mix.) I cooked the split eggplants in hot olive oil briefly, added them to the other ingredients, and then feasted on the results. I was so encouraged that I may even try a white eggplant next.