Fairy-tale eggplants are a real thing. They are tiny and speckled purple on white and have a creamy flesh and thin skin. I also just love that they are called “fairy-tale eggplants.” They are indeed the size of eggplants that fairies might grow.
Today’s preparation was super simple, no recipe, just a guide.
Trim the stems off the eggplants and slice in half lengthwise (or, if using regular eggplant, cut into bite sized pieces). Heat a large skillet on high and coat the bottom with olive oil. Add a few cloves of sliced garlic and then the eggplant, moving it around to create one layer. Then, leave it alone for a minute or two. You want them to get quite brown on each side. When the eggplant is good and caramelized, sprinkle with kosher salt and drizzle with a tablespoon or so of pomegranate molasses (basically pomegranate juice that has been reduced way down to a syrup). Toss to coat and deglaze the pan with a little water. Let the moisture evaporate and transfer to a serving dish. Garnish with black sesame seeds (like I did) or chopped herbs like chives or basil.