I would grill them! Halve, drizzle with kosher salt, evoo and a littls garlic and balsamic and grill. you can peel or not.
Linda C

Msazadi

I had to smile when I read "because they are so cute looking" ... this is my M.O., buying veggies because they are attractive :) I bought a crookneck squash Sat. at the market because the color/texture appealed to me.

I buy the veggies/fruits at the market and later decide what I am going to cook ... so much for any attempt at meal planning.

This one is too easy and is even better the next day

Cold Spiced Eggplant

2 medium young eggplants (about 1.75 lbs total, Japanese work well)

3 Tbsp light soy sauce
2 Tbsp red wine vinegar
2 Tbsp sugar
2.5 tsp dry sherry or shao hsing wine
1 Tbsp sesame oil

1 Tbsp oil
1 Tbsp minced garlic
1 Tbsp chopped ginger
1 Tbsp toasted sesame seeds

1. Steam eggplant for about 30 minutes, or until tender to the core. Let cool.

2. Combine Soy sauce through sesame oil.

3. Over a high flame, heat the tablespoon of oil in a saucepan and add the garlic and ginger. Cook about ten seconds, then stir in the soy sauce mixture. Bring to just a boil and remove from heat. Let cool.

4. Cut or pull the cool eggplant into shreds. Pour the sauce over, and sprinkle with sesame seeds. Serve.

I'll go with that one Jessy. Interesting to steam first, then sauce. That's a new one for me. Thanks Kiddo - and a great big holiday hug to you and yours. Maureen

Let me know how you like it. Forgot to give credit to Craig Claiborne - from 'The Chinese Cookbook'. My gourmet chef cantor likes it so much is is now part of his repertoire.

Major hugs back atcha.

Those are my favorite eggplants. They are easy to grow too and will make a spring and fall crop here. I bet Jessy's recipe is super and I'm saving it for when I can get my garden going again.

This recipe was from a community cookbook in our area:

EGGPLANT SZECHUAN STYLE

3 Chinese eggplants (about 1 lb., approx. 10 inch long slender ones work best)
2 cloves garlic, diced
2 scallions, diced
2 slices of ginger, diced
1 Tbs. hot bean paste
2 Tbs. soy sauce
1 tsp. sugar
1 Tbs. sesame seed oil
Vegetable cooking oil

Wash and pat dry eggplants; cut off the stem. Do not peel. Set skillet over low heat and pour in ½ Tbs. cooking oil; heat for 30 seconds. Add eggplants and cook until eggplant skin is crispy, approx. 10 minutes. If eggplants are too long, cut them in half or find a larger skillet. Turn the eggplants over: continue to cook until eggplants are soft (about another 10 minutes). Carefully transfer eggplants from skillet to serving plate; set aside to cool. Slice eggplants to about 1 inch sections; put then back on serving plate.

Prepare sauce by stir-frying diced garlic, scallions, and ginger in 1 Tbs. oil over high heat for 10 seconds. Add hot bean paste, mix and continue to cook at high heat for 10 seconds. Add soy sauce, sugar and 4 Tbs. water. Reduce heat to low; simmer for 1 1 /2 Â 2 minutes. Turn heat off; add sesame oil and mix. Pour sauce over cooked eggplants. Serve warm.