With their miniature form and gorgeous violet-and-white skin, fairy tale eggplants are just as dreamy they sound.
About the Fairy Tale Eggplant
These tiny fruits aren’t just cute. There’s even more to this specialty variety than meets the eye. It’s also incredibly fruitful and resilient, two big wins for farmers (and we mean that quite literally: the seed has brought home an All-America Selections vegetable award).
As for the cooks? Fairy tale offers a delicious, delicate flavor and delightfully creamy bite. Compared to a large purple Italian eggplant, fairy tell eggplants have a softer more tender skin. Plus, this palm-sized eggplant is a breeze to prep for sautés, stir-fries, grilled dishes and more.
How to Cook Fairy Tale Eggplant
Of course, all eggplant is a culinary high point of summertime. In its advance from its native South Asia, this nightshade (a relative of potatoes, tomatoes and peppers) has inspired a number of classics across a variety of cuisines. For instance, there’s the Italian classic: cheesy, saucy eggplant parm, in which the eggplant is sliced and breaded. From the middle east, there’s creamy baba ganoush, where eggplant is puréed and combined with lemon and tahini. In France, eggplant gets along beautifully with a medley of other seasonal veggies in ratatouille.
Italian eggplant is the most familiar variety, but there are many others worthy of our attention, like raja, graffiti and—drumroll, please—fairy tale.
Our Favorite Fairy Tale Eggplant Recipes
A Sicilian favorite, eggplant caponata typically combines the summer vegetable with tomatoes, currants or raisins, capers, nuts, and more.
Served with toasty pine nuts, hearty tabbouleh and a zesty Greek yogurt sauce, we think you’ll find this dish, well, enchanting
In this recipe, crunchy, pan-toasted tortillas provide the platform for a wealth of seasonal produce—including creamy eggplant and crisp bell pepper
To make these satisfying, vegetarian flatbreads, we’re layering on a trio of tasty toppings: creamed spinach, sautéed eggplants and tangy feta cheese.
This seasonal pizza showcases melty mozzarella and eggplants.
We’re tossing tender cavatelli with creamy mascarpone and a spicy-sweet duo of corn and fresno pepper. For our vibrant side, eggplant gets a pops of flavor from sweet-tart currants, basil, and briny ricotta salata.