Indian eggplant

Indian eggplants, also known as brinjal, are suitable for a single serving. They're about the size of an egg and have all the characteristics of eggplant, so they're simply asking to be stuffed with a savory filling (imagine whatever you could load into that other renowned stuffable nightshade plant, the red pepper) and served whole. They're also known as baby eggplants since that's precisely what they look like. Calliope, the gorgeous striped type, is gradually becoming more widely accessible in North America and is just as excellent, with a light buttery texture and firm flesh.

They've long been a mainstay in Southeast Asian curries and rice dishes since they don't need to be fussed over, just diced up and thrown into a gently simmering pot. Try them in a delicious Thai chicken curry recipe to give a sweet creaminess to the completed meal. Golden eggplant dishes employ vadouvan spices to cook for incredible taste and a stunning gold finish.