Hot weather signals eggplant season. Farmer’s markets and Asian grocery stores explode with various kinds and colors. All of a sudden, the typical purple globe eggplant seems dull, especially when compared to charming little Indian eggplants. In California, many of the Asian eggplants are grown by Southeast Asian farmers in the Central Valley. When you see Indian eggplants – which look like jumbo purple eggs – get some. Dive in to purchase your share of the meaty wonders.
Sure, you can grill them up as cutie mini-eggplants but stretch a little further and make this Indian preparation, one of my favorite summertime dishes. Adapted from Ruta Kahate's 5 Spices, 50 Dishes (Chronicle Books, 2007), this recipe is one of my go-to eggplant recipes. I originally posted it at Bittman.com a couple years ago and dust off the recipe yearly. In other words, it's a keeper.