Got these adorable little eggplants the other day at the farmer’s market. They are about as long as the iPhone (per Yamahomo’s consistent size proportionalizer), and look like cute chubby nubs.

The color is, as its namesake describes, golden with dark brown streaks running up its skin. I have found little about them on the I N T E R N E T, and when I asked the vendor what they tasted like, she simply responded, “Like eggplant, but more intense.”

I cut them open- they were ripe and reminded me a little of the inside of a melon.

I roasted them in the oven for 30 minutes on 400. When I bit into it, the skin was super tough, yet sweet. It did taste like a hyped-up version of eggplant, so maybe the girl was right in calling it “intense.” If anyone has any ideas as to how to maximize the flavors golden egg, please comment!