Baby Indian eggplants are small, egg-sized eggplants with thin, tender skin, few seeds, and dense, mild flesh that turns buttery when cooked. They are at their peak in the warm summer months. Their size means they cook through in a fraction of the time a large eggplant needs, and there is no need to salt or peel them, since they carry less bitterness compared to larger eggplants. Braise them whole in curries, roast or grill them halved until the flesh softens, or simmer them in a tomato-onion gravy. They pair especially well with tomatoes, coconut, peanuts, cumin, and fresh cilantro.
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