i was at the saturday salcedo market this weekend (again), and came across two novelties for me. the first (as pictured above) was wild thai eggplant (solanum melongena, solanum torvum, or solanum undatum, i'm not sure. fruit blog, help!), some as tiny as capers and the largest no bigger than a centimeter, centimeter and a half in diameter, but assured to be completely edible as is. they were completely appealing to me--little tumescent jade jewels clustered like gaudy ornaments; only joan crawford in her matriarchal PepsiCo chairman's wife years could pull off a brooch like that. i am rarely inclined to cook when i'm in town, but i was so very tempted to buy some; however, i'm at a complete loss as to how these would be best prepared. anybody out there have a recipe for me?
directly beside it lay this fascinating herb that is completely unbeknownst to me. the leaves look like tiny lotus or waterlily pads, and it carries no real scent aside from the greeniness of the chlorophyll. wait. i take that back; it is not completely unfamiliar, as i think i may have seen it amongst the greenery on many a post from the pieman, and special combo affirms the suspicion that it may be used in vietnamese cooking. still, i am unsure. can someone clue me in?
anyone? anyone? bueller?