I really love our CSA with Revision farm here in Dorchester. Recently though we have received a LOT of eggplant. Long purple Asian ones, big fat Italian ones, and now these little white ones. They are the only eggplants that I have ever seen that might explain how this veggie got its name. They have a denser and creamer inside than their Italian cousins. I have successfully used them in stir frys, tomato sauce, curries and, (inspired by the curry experiment) Grilled with curry spices.
This recipe uses the foil packet method. (picture below) It is super easy. Cross two pieces of foil, place your oil and spices in the middle, place your halved eggplants flat-side down on the spices, fold the foil over to make an enclosed square and crimp the edges down tight.
Ingredients:
3 small white eggplants, stems removed and halved
2 tablespoons coconut oil in liquid form (you can use veggie or olive if if you like)
1/2 tsp Caribbean curry powder (Caribbean curry powders have allspice in them, I like that but use what you have)
1 garlic clove, minced
Salt and pepper
1. Make your foil packet, bend up the edges of the middle where you will be arranging your eggplant.
2. Pour your oil into the packet. Add spices and mix together. Place your eggplants face down into the spicy oil, then wrap your packet and crimp the edges tightly.
3. Grill, oil side down for 15-20 minutes or until the eggplants are very soft when you push on the packet. Unwrap carefully and enjoy
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