Turns out that small, Thai eggplants are a whitish, yellowish color and have the shape of a goose egg. And because of these particular fruits, in the 18th century, the name eggplant was born. (Yes, though eaten as a vegetable, technically eggplants are a fruit — a berry actually!)
And yup, whether you’re dark purple or burgundy, small and cute, long and thin, or big and round, you’re still an eggplant! No discrimination here!
Here’s what I’m thinking . . . . call a few friends and invite them over this weekend. Make this super yummy eggplant, a big pot of Curried Corn Stew, and some brown rice. Ask one of your guests to bring wine and one to bring dessert. There you have it, a dinner party in the works!
35 minutes ahead: Mix all of the ingredients together except the oil and mint, and marinate for at least 30 minutes.
10 minutes ahead: Sauté the marinated eggplant.
This can be made up to 1 day ahead of time. Simply reheat it when you’re ready to serve.