You can cook them stuffed or quartered. Either way they are delicious. You can bake them for a healthier version or cook them stove top.
Either way they are delicious!
8-10 baby Thai baby green eggplant
1/2 bunch cilantro
2-3 long jalapeno peppers
1 inch ginger
1-2 tbsp oil
a dash of turmeric
salt to taste
Wash and trim the stems of the baby green eggplant. Quarter them or slice them 3/4 of the way.
Rinse and process in a food chopper: cilantro, long green jalapeno pepper and ginger.
Meanwhile, place a pan on the stove top. Add oil, turmeric and asafoetida. Top each sliced baby eggplant with a tsp of the green cilantro, jalapeno and ginger mix and add to the pan. Add salt and fry on medium low, mixing as needed to prevent burning. Cover with lid, occasionally stirring as needed. Once the eggplant are cooked and lightly brown, add any left over cilantro-jalapeno mix. Continue cooking for a few more minutes, mixing as needed.
Serve warm with rice or roti.