Hiya - to answer your Qs
- I grilled the eggplant indoors on my grillpan on my tiny little 3-burner Princess stove (don't think I'm kidding)
- Because the eggplant are so small, I split them lengthwise
- You need to have your grill oiled and also brush the eggplant with oil so it won't stick
- If you serve it right away, its not soggy. If you put it in a container with olive oil like I did, get, it will get slimey, but I'm using it for antipasto
- You can find the tiny eggplant (they'll probably be green instead of prurple) at Asian markets, or if you have a good green grocer, they'll have a few kinds. Mine had at least 5 types - from the giant ones for eggplant parmesan to the wee ones that I bought.
My mom use to do this as a cheap snack: peel and cube a big eggplant into ~2 inch pieces. Dip them in flour, egg, and italian breadcrumbs. Deep fry til dark golden brown. Then dip in Hellman's mayo. Sounds a little gross, but its really yummy.