The other day at the farmers' market I bought a variety of eggplant—Turkish Orange—that I had never seen before. They are a vibrant orange, a little smaller than a tennis ball and hold less water than other eggplants.
Nevia No, the farmer selling them, told me she sliced them thinly (using a mandoline) and made eggplant chips (think potato chips). I tried the same and the results were, for the most part, good.
The beautiful orange color and pleasant eggplant flavor survived cooking, but a bitter aftertaste was also present. My initial thought is that this was caused by the skin reacting with the olive oil. I'll do some research, but does anyone have any ideas?
Turkish Orange are also good for stuffing; I may try that over the weekend.