These small “Indian” eggplants from Uwajimaya remind me of kyo-nasu (Kyoto eggplant). I love using these small eggplants for elegant side dishes. It’s a little early for great eggplant, but they’re starting to be quite respectable again.
But I chose to lean toward spicy…. Nothing terribly complicated; just fresh and full of little contrasts.
Eggplant marinated with lime
Thai chilies, shallots, and lime juice marinated with briefly fried halves of eggplant, with fresh cilantro leaves. I salted the eggplant and rinsed to keep them reasonably shapely. Pleasantly tart and exciting the first night, they have an even better flavor on the second day. Just add the fresh cilantro at the last minute for a nice balance of flavor.
Eggplant and tofu with thai basil
Extra soft atusage (fried tofu), braised eggplant, seasoned with a little green curry paste, and basil, served dry. A little indulgent, but somehow comforting.