In article ,
John wrote:

Japanese egg plants. Hadn't heard of them
before but they are very healthy and producing 18"- 24" skinny egg plant
fruit.
....
They are still producing fruit so can anyone recommend a good recipe?

Peel, slice, couple of drops of oil to each face, bake (325-350 - 10
minutes or so depending on thickness - don't let them burn) eat. Turn
halfway if so inclined, or don't. If you only have dark baking
sheets/pans, try some aluminum foil outside on the bottom to help with
scorching.

My mother was prone to "blistering" the skin off over flame, which is
one reason I hated eggplant at home - the foulness of burnt skin got in
the flesh. Just peeling it completely off before cooking makes all the
difference to me.

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