I'm on an eggplant kick of late. I'm particularly besotted with the flavor of small cubes of eggplant, sauteed until crispy, indeed almost to the point of burning (but not quite) with a goodly amount of kosher salt tossed in.
I've been looking for the ideal way to use those little cubes with pasta, but so far everything I've tried has overwhelmed the eggplant flavor almost entirely.
I also used to get the most wonderful eggplant at a sushi place on Duvall in Key West. Again, cut into small cubes but this time (possibly?) deep fried? Crispy on the outside, creamy on the inside....just perfect.
Anyone run into a recipe that might come close to that one?