Baby Eggplants are smaller than their larger cousins, yet have a creamier, smoother and slightly chewy flesh with a more intense flavor. Unlike the regular-sized eggplants, those babies don't need to be peeled, as their skin is super tender.
You can fry, roast and grill baby eggplants. And because of their small size, you can stuff them with fillings and bake them to make one bite appetizers or roast them to make dips. Baby eggplant is perfect to use as a meat substitute in vegan recipes, because of its texture when it's cooked. The following items pairs well with baby eggplant: garlic, coriander, turmeric, cumin, balsamic, parsley, tomatoes, onions, peppers, zucchini, and goat cheese.
Store baby eggplants in a cool and dry place, and it is better to use them within two days because they spoil quickly.
Spiced Baby Eggplants
6 baby eggplants
1 tablespoon olive oil
1/2 teaspoon chili flakes
1 teaspoon ground cumin
1 teaspoon ground coriander
sea salt flakes
extra virgin olive oil, for serving
fresh parsley leaves, for serving