I found these adorable baby white eggplants at the farmer’s market in town, and absolutely could not help myself. I didn’t want to do anything too complicated with these, although in retrospect I should have salted and drained them prior to cooking…they were a bit bitter. I picked out a recipe from “The New Vegetarian Indian Cookbook”, and changed it up a little based on the ingredients I had on hand. Does anyone have mango powder? That’s a mix of potatoes and white eggplant in the picture, sautéed with a number of spices and then sprinkled with cilantro. It tasted quite traditionally “Indian”, which I like, but I’ve been doing it a lot lately, I think it’s time to switch food ethnicities.
I still think the white eggplant is really cool…but If I get more, I’ll try to soak the bitterness out before cooking, just like I do with the larger, purple variety.