Jilo

Jilo is a Brazilian vegetable that is related to the eggplant and the tomato. Technically, I believe it is classified as a fruit but you know my theory, if it looks like a duck, quacks like a duck...you know the rest. These little guys that resembled a bunch of limes, were another goody in my bag of vegetables from Florida. My friends have ties to Brazil and grow a few native vegetables in their garden, jilo being one of them. Having never seen, heard of, or tasted one before in my life, I need some guidance on how to prepare them. I was recommended to cut the jilo into small wedges and saute with garlic and onions. Surprisingly, when I cut into one, it had more of a dense texture inside then I expected. I thought for sure when the flesh inside was exposed, it would be more of a cucumber texture but this was more solid. So in the pan they went and I sauteed until fairly soft. I picked a few out of the pan to taste before they hit the dinner plate and almost instantly my mind went to eggplant. Initially the flavor was delicious but it left a bitter taste in my mouth. In my experience with eggplant, I found this happens sometimes when it's cooked improperly. So I wonder if I missed a step in cooking the jilo. I'll have to ask my friends if it is typical for them to taste like that or did I forget something. I was never a huge fan of eggplant either so maybe I just don't have the palate for the jilo. Regardless, I am so thrilled that I got the chance to check off a vegetable that would have never made my list if it hadn't been for my friends and their incredible garden of goodies!