When I see these little itty bitty purple eggplants, I have a mental freak out. My Japanese friends taught me the simplest and easiest way to prepare them.
Roast at 425 degrees for 20 minutes until soft and cooked. Remove it from the heat and drop it in the food processor along with cumin, cayenne pepper and balsamic vinegar. Taste as you go, adding salt and pepper, more heat or even fresh garlic cloves for a kick.
It looks like a bowl of poop, but don’t say that when presenting it to guests; it’s not appetizing. Make sure you have plenty of bread because you will be dipping into this treat until it’s gone.