Eggplant (Mini) - 迷你茄

Flavour & Texture: Sweeter and more delicate than their full-sized counterparts with noticeably less bitterness. 

How to Use:

• 🍢 Grilled whole — Skewer and grill over charcoal until blistered and tender, then finish with a drizzle of miso glaze or kecap manis. The small size means they cook through in minutes without falling apart.
• 🫕 Thai green or red curry — Halve and add to curry in the last 10 minutes of cooking. They hold their shape beautifully while soaking up the coconut-spiced sauce all the way through.
• 🥘 Braised in black bean sauce — Cook whole in a dark, savoury braise of black bean, garlic, and a splash of Shaoxing wine until just yielding. A Cantonese staple that's endlessly satisfying.
• 🍳 Stuffed & pan-fried — Slit open and fill with a seasoned pork or prawn paste, then pan-fry cut-side down until golden. Dim sum energy, home kitchen effort.

Pro tip: Their small size is their greatest asset — cook them whole or halved to keep the flesh intact. Cut too small and they turn mushy fast; keep them chunky and they reward you with a far better texture.

Storage: More perishable than large aubergines — refrigerate in a paper bag and use within 4–5 days. Avoid washing until just before cooking to prevent early softening.