Tender layers of fried eggplant, with the uncanny custard-like texture of good French Toast. Crispy on the outside, moist and supple on the inside. Drizzled with honey and sprinkled with fresh thyme and sea salt, this sautéed eggplant is one irresistible veggie.
Eggplant can be roasted, grilled, sautéed, pickled, steamed, baked, broiled and fried. Some of the small Thai varietals can even be sliced, seasoned and eaten raw. They come in more colors and shapes than they have names, from the popular dark purple oversized American cultivars of European ancestry to the teeny pale green Southeast Asian varietals, and long thin Chinese eggplants.