Asian eggplants, also known as Chinese, Thai, or Japanese eggplants, have more varieties than European ones and are used widely in Asian cuisine. They vary in size, shape, and color and can be sweet and tender. They should be harvested young and washed well before cooking. They can be stuffed, used in stir-fries, or fried and deep-fried.
The term “Asian eggplant” is used to refer to large numbers of eggplants or eggplants, which also go by the alternative names of Chinese, Thai or Japanese eggplants. Asian eggplants tend to have more varieties than those raised in Europe and vary in size, shape and color quite radically. They are widely used in Asian cuisine and can also be used in Western food. Due to the popularity of the Asian eggplant, many grocery stores have one or two varieties available. In areas with large Asian communities, a wide variety of Asian eggplants are available.
Calling the fruit an “Asian” eggplant is a bit misleading, since all eggplants are technically native to Asia. However, as the berries were imported into Europe, farmers selected for specific varieties and a divergence between Asian and Western eggplants began to be observed. Most Westerners are familiar with eggplant in the form of an oblong-shaped rich purple berry with a slightly bitter taste. Asian eggplant, on the other hand, is sweet and tender and comes in myriad forms.
Japanese and Chinese eggplants tend to be long and thin, with the appearance of purple fingers. There are also white, green and striped versions of these cultivars available. Thai eggplants, on the other hand, are more spherical and also come in a range of colors. Thai eggplants can also be very small, with one version looking remarkably like a chicken egg.
The natural sweetness and tenderness of Asian eggplants can turn bitter if the berries are left on the vine too long. As a result, Asian eggplant is usually harvested young and used readily, as it can also acquire bitterness during storage. When selecting Asian eggplants at the store or greengrocer’s, try to determine how old it is and look for plump, glossy specimens with no signs of wilting or soft spots. The skin of the Asian eggplant can also be quite delicious, but be sure to wash the eggplant well to remove any traces of pesticides, fertilizers, or organic materials that may be present.
Asian eggplants can be stuffed, used in stir-fries, or fried and deep-fried, as is the case with tempura. Just as with Western eggplants, an Asian eggplant should be halved and salted before cooking, unless cooked whole. The salt helps eliminate the bitterness and also dries out the berry so you don’t release excessive amounts of water when cooking. Leave the salt on for about half an hour before using.
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