Eggplants

The variety is called "Millionaire," and I had no idea what to expect of it other than its being purple-skinned. I now know that it is harvestable at "fingerling" size (or perhaps larger), and that it fries up to be tender and flavourful. The round one was the exception to that statement. It was the first one to form, and where it got the idea that it was supposed to be round is anyone's guess. It was tough as an old boot, and I didn't bother cooking it. The "fingers" were split into quarters lengthwise, and were fried in butter with a little salt, pepper and a dash of chili powder until they just began to crisp a little at the edges. Small though they are, they were much better than any store-bought eggplant I've ever cooked, and the best part is that the plant is bearing heavily. I'll have another batch tomorrow.