Saturday, May 13, 2006

Egg-zactly Like Mama!































"There was a big eggplant who lived in a stew, she had so many children, she didn't know what to do!" A thousand pardons to the old nursery rhyme, but really, storing "old" eggplants in a "shoe" just doesn't sound very appetizing, does it?

Though, if one DID store eggplants in a shoe, quite a lot of them could easily be made to fit -- IF they were of the miniature variety. It is very tempting to refer to the mini variety as "baby" eggplants, especially on Mother's Day weekend!

Some of these babies look "egg-zactly" like their Mama, in miniature. Actually though, miniature eggplants may be one of several distinct varieties and not necessarily the younger specimens of standard eggplant.

Those shown in the photo are usually referred to as Italian or Baby Eggplants. Understandably, they look exactly like their larger counterparts, with dark-and-shiny deep-purple skin -- just baby-sized.

Other small-format eggplants include Italian Rosa Biancos, which are white-violet in color; Chinese eggplants, which are pale violet, slim-sized; and Thai Apple eggplants which are round, green and the general size and shape of a small apple.

Sometimes Japanese eggplants are simply picked at a very young stage. Small, and slim, these medium purple eggplants are not miniatures in the strict sense of the word. Though that does make them "baby" eggplants by definition, I suppose!

With thinner skins and fewer seeds, miniature eggplants are generally sweeter and more tender than the larger varieties. Their edible skins add a good fiber dimension to their nutritional profile.

Reflecting today's interest in heirloom vegetables, a larger assortment of miniature eggplants is reappearing in backyard and truck gardens. Eggplants of many descriptions are available year round, though the peak growing season in the U.S. is from July to October.

Just this weekend, I found miniatures available for the first time this season at my local farmer's markets, just in time for Mother's Day. Florida, New Jersey, California and Mexico are home to the major North American sources.

Eggplants are great flavor sponges. They love to combine with more-intense flavors such as tomatoes, onions, garlic and/or cinnamon. Herbs, with their intrinsic depths of flavor, are another particularly-good pairing with eggplant.

The miniature eggplant varieties are so easy to use because they are thin-skinned and don't need to be peeled. A quick wash and slice, and they are ready to march straight into a waiting cook pan like obedient little soldiers who are all dressed up in their best, colorful uniforms.

My tried-and-true quick-roast method always works beautifully and is my "go-to" preparation method. I just trim off the tops of the little eggplants, halve them lengthwise, put them onto a baking sheet, drizzle them with some good extra-virgin olive oil, and then top with some salt, pepper, garlic powder, cinnamon and woodsy herbs (I think that rosemary and thyme blend especially well).

In the oven (or toaster oven -- mini veggies being VERY comptible with mini ovens!) at 400 to 425 degrees for 15 to 25 minutes, these little mini-halves roast up caramelized, lightly-brown and delicious. The "to the tooth" component of soft eggplant flesh contrasted with slightly-chewy skin, popped into the mouth for satisfying little flavor explosions, is the extra pleasure of the mini eggplant format.

Of course, mini eggplants are great additions to pasta sauces, soups, casseroles and quicker-cooking stews, just as larger-format eggplants are. Their subtle flavor simply seems to meld compatibly with so many other ingredients. To maintain the pretty color and pleasing texture of the skin, they simply should be added near the end of the cooking process.

The quesions of why eggplants are called "eggplants" is similar to the old chicken-and-egg question. Hmmm -- are all "eggy" things questionable and unanswerable? Some state emphatically that eggplants are so named because the most-common, Italian version is shaped like an egg. Others contend, just as strongly, that eggplants received their name because a traditional preparation method involves dipping slices into beaten eggs and then frying.

The Ingredient Sleuth is wise enough to sidestep that debate. Or perhaps to combine it! My reaction to it is simply to slice up miniature egg-shaped eggplants into omelets and frittatas and even scrambled eggs! If one "egg" product is good, the combination of two HAS to be even better!

I'm sure that the baby eggplants' mothers, like all Mamas, would be ever so proud of them for playing so well with other ingredients! If all those little baby eggplants DID live with their mother in the stew, I'm sure that THEY would know WHAT to do!

Bon appetit -- and Happy Mother's Day!









8 comments:

Rickie said...

You 'crack' me up! (Eggily speaking, that is.) ;) Interesting question about eggy questions!

Marc&Terri said...

We loved the eggy questions observation too! Also, we were intrigued with the idea of the texture contrast in the minis as a result of the skin component. We'll try it as soon as we can find some here in D.C.

Marc and Terri

Pat R said...

I have ANOTHER eggy question: which farmer's market (I'm assuming in OC) had the little eggplants? Would greatly enjoy finding those if you can send me in the right direction. Thanks.

Pat R

Marilyn, the Ingredient Sleuth said...

Pat -

As the summertime progresses, the mini eggplants are available at many of the farmer's markets. Last weekend, I got them at the Irvine farmer's market (Saturday mornings 8 a.m. to noon) held in the parking lot at the shopping plaza on Campus Drive across from UCI. Good luck!

Marilyn

Susan said...

Oh, these little eggplants are SO cute! They would make a really nice presentation element for a picnic supper I'm planning for my son's graduation. I'll try to find some!

kristi said...

The kids loved the idea of these little eggplants! We looked at our local farmstand here in Atlanta today and they didn't have any. But we asked, and they said that they will start to be available here in a few weeks. So the kids and I are looking forward to another vegetable adventure real soon.

Anonymous said...

You're so right about this! When we discovered the little eggplants they became a part of our life! They are so easy to use and have that nice tooth feel that zucchini lack. Sort of more substance. We have been growing them for a couple of years now and they are pretty hardy., Good ideas and we hope that more people get interested so that we can find more of them in the markets.

Bill&Karen said...

We like sliced Japanese eggplants in omelets. Egg and eggplant is always a good combo and looks pretty in omelets too.