During my time spent living in Amsterdam, I developed quite a dependence on tasty, inexpensive Turkish food. Among my favorites was this delicious stuffed eggplant that my neighborhood Turkish take-away joint would serve over an ample portion of rice pilaf or red bulgur, all for a cool six euros. It became my go-to dinner on those nights when I just didn't feel like cooking. <br /> <br />Fast forward a few years to when I discovered these lovely Fairy Tale eggplants at the farmers' markets in New York City. They are just so little and cute you almost don't want to cook them. And when you do cook them, you could very easily slice them in half, sauté them in oil for a few minutes, sprinkle them with a bit of sea salt and enjoy them just so. But I'm always looking for fun takes on finger food, and I can't think of a better use for them than recreating one of my sentimental favorites as a party hors d'oeuvre!

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