|Collingswood Farmers' Market Find: Petite Italian Eggplants and Zebra Stripped Tomatoes|
|Ready for your close-up Mr. Beaker?|
|"Grilled" Eggplants with oil, salt, pepper & smoked paprika|
A side note/update - thanks to my friend, SassyScrapper - You don't have to peel them! The skins add colour, and sort of help prevent them (especially when they are small and tender) from falling apart and disintegrating. If you cannot abide eating the skins, then just scoop or scrape away the sweet, tender eggplant flesh.
|Using a sheet of aluminum foil instead of directly on the grilled ensured that the eggplant did not burn but DID Caramelize|