I usually get the fat purple eggplant, but mostly because they work better for my 2-3 favorite preparations: 1. grilled don't peel, slice into 1/4-inch rounds, brush with 'cooking grade' olive oil (a cheaper extra virgin, but not the good stuff...go to http://www.realgoodfood.com for my definitions), grill over medium-hot coals until done ('cook until done' is my favorite recipe terminology)..I like them well-browned...serve drizzled with a little balsamic or make salsa verde of flat-leaf parsley, fresh basil (equal amounts), garlic, anchovy, and good olive oil, all hand-diced to a coarse paste (few salt-packed capers a good addition) 2 al funghi 'like mushrooms' typically means cooked with parsley and garlic, altho' I once read that eggplant cooked this way is called al funghi because the cooked pieces look a little mushrooms...I go with the first dice into 1/4-inch pieces, fry in really, really hot, like just ready to smoke olive oil (see cooking grade above), but just enough to coat the bottom of a heavy cast iron skillet...use a flat spatula to turn often, scraping along the bottom of the pan...moderate heat a little if necessary...don't add oil, at least for the first few minutes...cook, turning often, until done (the pieces will shrivel up a bit and get brown, and they'll give up a little of the oil after a bit, too)..remove from pan...in the same pan combine with a bit of oil a lot of diced garlic and several finely chopped anchovies...cook over medium heat for a couple of minutes, add eggplant back, finish with lots of flat-leaf parlsey when you take it off heat...this is really, really good...drizzle with your best evoo 3 caponata this one is too long to retype...it's on my web site (from the main page, click on cooking) Jim ----- Spirited & opinionated writing about real good food...who serves it, how to make it, where to buy it, & why to eat it. http://www.realgoodfood.com
