Closely related to the tomato and potato, eggplant belongs to the nightshade family. It is botanically classified as a berry. Baby eggplant has tender, delicate flesh and shiny, dark purple skin. It is longer and thinner than the larger eggplant varieties. At the time of purchase, baby eggplant should be wrinkle-free and firm to the touch. Baby eggplant is easy to cook on a grill.
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Rinse eight baby eggplants.
Cut each baby eggplant in half lengthwise with a knife. Do not remove the stem.
Salt each eggplant half and allow to weep -- lose fluid -- for 20 minutes, removing any bitterness.
Brush each eggplant half with olive oil with a basting brush. Sprinkle any seasonings desired on each eggplant half.
Place the baby eggplants cut-side down on an oiled rack. Grill over medium-high heat until browned.
Turn each baby eggplant over. Grill until tender, approximately two to three minutes.
Place the grilled baby eggplant on a serving dish.