Eggplant Czech Early is indeed producing lots of fruits early in the season, harvested some in mid size to reduce weight on the plant.
Cut in halves, brush with oil and bake at 180˚C until skin chars at the edges.
The flesh shrinks a lot, cut into pieces, mix with some chop up fresh tomatoes and season with salt and olive oil as a cold dish. The skin is a bit tough but has lots of flavour.
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