Dwight brought these home from the farmers market yesterday: African eggplants, grown by farmers originally from West Africa. While cubing them, skin on, I noticed their internal structure was a little different from a conventional eggplant, but decided to go with my original plan: microwave for six minutes at 60% (as I usually do with eggplant), then saute in a pan before adding them to a slow braise. Dwight gave the final result a thumbs up.
