Fairy eggplant recipes

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eggplant and mediterranean quinoa salad with feta cheese in a bowl

Fairy Tale eggplants, in season toward mid-end of summer, are easier and quicker to cook than larger eggplants and are also less bitter. The skin becomes tender when cooking, so there's no need to peel them. Arranged on top of a bed of quinoa salad and drizzled with spiced yogurt dressing, this dish makes a light and easy summer meal.

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a close up of a casserole dish in a pan

Ingredients: 6 fairy tale eggplants, sliced in half lengthwise 1 1/2 cups thick pasta sauce of your choice 6 fresh basil leaves, torn in half 8 oz fresh mozzarella, sliced 1 cup Parmesan, fresh gra…

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three pieces of food sitting on top of a wooden cutting board next to each other

If you are like me, you need a good recipe to handle the absurd number of eggplant varieties, like baby heirloom eggplants, you buy during the summer months. Especially, those sweet little Fairy Tale eggplants. With purple and white stripes and a miniature form, they are completely irresistible. I buy a basket of the adorable veggies from every vendor who sells them at the farmers market. Am I alone?

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the food is cooked and ready to be eaten

If you like eggplant parmesan, try these Mini Stuffed Eggplant! Bite sized veggies are stuffed with a meatball mixture, covered in cheese, and baked!

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