RECIPE: PEARL EGGPLANTS IN A SKILLET

I found the mini eggplants, the pearl eggplants, at Esselunga and since I had neither cooked nor eaten them, I thought I’d buy them and try them in an easy and quick side dish.

The pearl eggplants immediately strike you with their bright purple color. They are slender, about 4–6 inches long and weigh roughly 1.2 oz each.

The skin is thin and there are almost no seeds inside, so apart from the stem there is practically no waste.
They originate from the province of Ragusa, they are not bitter, they are firm and absorb less oil if you fry them, but I preferred to make them in a skillet simply adding a mix of mixed-colored tomatoes (also bought at Esselunga), garlic and very little else.
I confess I liked them very much: they cook quickly, stay firm and I will continue to buy them every time I find them, maybe experimenting with new tasty recipes like this one!
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PEARL EGGPLANTS IN A SKILLET
ASI Kitchen