This year we are growing a great little heirloom eggplant called Little Fingers. As you can see in the image below it's about the length of a finger.
Here's a super easy way to cook the eggplant. Give them a good wash.
Next you want to put them in a sauce pan with about an inch of water. Boil the water with a lid on the sauce pan and cook for about 10 minutes until the eggplant starts losing its shine and becomes wrinkled.
Let it cool for a minute and then roll the eggplant around in your favorite oil and seasonings. We use olive oil, garlic and cumin.
Place them on a hot grill and cook for about 10-15 minutes. The eggplant will deflate and might split a little. Take off the grill and eat. Use the green stem to hold the eggplant while you eat the purple. So YUM!