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| The tiniest patio baby. I have named him Bip. |
To showcase the eggplants' dimensions, I made:
Roasted eggplant salad with grape tomatoes and buttermilk sauce
This recipe is adapted from Ottolenghi's famous eggplant with buttermilk sauce, but sans pomegranate and with tomatoes instead. I personally like the contrast of cooked and raw—without the pomegranate kernels in Ottolenghi's recipe, raw tomatoes substitute some of that tang—but if you wanted, you could roast the tomatoes whole in the oven along with the eggplants.
Ingredients
Tiny baby eggplants
Grape tomatoes
Smoked salt
Buttermilk
Greek yogurt
Olive oil
Half a garlic clove
Black pepper
Fresh herbs (pictured: parsley and basil)
Method
Cut off the eggplant tops. Coat in olive oil and smoked salt and bake at 385° F for 15-20 minutes until soft.
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| Also pictured: eggplant slices I was using for something else. Can there ever be enough aubergines? |
While baking, make the buttermilk sauce: whisk together equal parts buttermilk and greek yogurt, a dash of olive oil, crushed garlic, pepper, and salt to taste. Arrange the eggplants and tomatoes on a dish, pour sauce over the top, and garnish with herbs. Tastes great with a piece of bread to soak up the extra sauce.
And with that: farewell, tiny baby patio eggplants. It has been lovely knowing you.
