Eggplants come in a variety of shapes, sizes, and colors. The most common type is globe eggplant which has a large oblong shape and is dark purple, but depending where you live there are many other types. The long and slender Japanese and Chinese eggplant varieties work well along with Italian eggplant or Indian eggplant, both of which have a different shape. “I find that many people with gardens grow Chinese eggplant and if that is the case for you, by all means use it,” Hahn shares.
If you have another type of green on hand you can swap out the arugula with any hardy green. Kale or spinach both work well. “If you decide to use kale, make sure to strip if from the stems, squeeze some lemon on it, and give it a quick massage to break it down,” Hahn shares.
It’s also easy to customize this recipe for dietary preferences. To make this recipe vegan, just swap out the feta for a dairy-free version and substitute maple syrup for the honey.
