August 19, 2013
I'd never seen such tiny eggplants before, and I couldn't resist them. An inch and a half long, I wondered if they'd have more character than ordinary eggplants, those chameleons of the vegetable world.
They did! Quartered lengthwise and quickly cooked in a very hot pan with just a bit of olive oil and sliced green garlic, they were like the most delicious French fries I've ever eaten. I showered them with salt, and ate them piping hot, with my fingers. Crisp outside, meltingly soft within, they retained the faint, elusive bitterness of eggplant. But hovering at the edge was a bit of sweetness too. I ate them all, standing at the stove.
And now I'm off to the farm stand to buy some more; they won't be around very long.
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