Small, tender, and wonderfully mild, these slender eggplants have thin skin and creamy, delicate flesh with very few seeds. Their petite size means they cook quickly and are delicious grilled whole, roasted, sautéed, or sliced into stir-fries and curries.
No need to peel - just wash, trim the stem, and cook! They’re especially delicious when simply grilled or roasted with a little olive oil and salt.