RECIPE: PEARL EGGPLANTS IN A SKILLET

I found mini eggplants, the pearl eggplants, at Esselunga and since I had neither cooked nor eaten them before, I thought to buy them and try them in a simple and quick side dish.

The pearl eggplants immediately grab you with their bright purple color; they are thin, about 4/6 in long and weigh roughly 1.2 oz.

The skin is thin, the seeds inside are very few so aside from the stem there is little waste.
They originate from the province of Ragusa; they are not bitter, are firm and absorb less oil if you fry them, but I preferred to make them pearl eggplants in a skillet simply adding a mix of colorful tomatoes (also bought at Esselunga), garlic and very little else.
I confess I liked them a lot — they cook fast, stay firm and I will continue to buy them whenever I find them, maybe trying new tasty recipes like this one!
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I opened a recipe channel on WhatsApp, open to everyone and free — no notifications and no sound — which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read one sweet and one savory recipe!
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PEARL EGGPLANTS IN A SKILLET
ASI’s Kitchen