How do you pick the best Chinese eggplant? Picking Chinese eggplant is the art of picking any eggplant. Look for ones that are firm and have shiny skin, and avoid any blemishes or soft spots. This means that they’ll be young, tender and full of flavor.
How do you know when Chinese eggplant is ripe?
Mature fruit has a few small, white seeds and firm, white flesh. If the seeds are starting to turn brown, that indicates that the eggplant is too ripe.
How can you tell if an eggplant is good?
“Eggplant should be slightly firm but not hard,” says Leone. In other words, if you push on it with your finger and the veggie feels very soft, or you’re able to puncture the skin, it’s too far gone. A perfectly ripe eggplant will not have as much give when touched as a ripe tomato or peach.
Should you peel Chinese eggplant?
Chinese eggplant is thin and long, making it very easy to cut into pieces. There’s no need to peel this variety since the skins cook up very quickly. You can cut them however you prefer (round slices, cubes, etc), but traditionally, this type of dish uses eggplant that’s cut into thick matchsticks.
What does Chinese eggplant look like?
Chinese eggplant are easily identified by their pale violet skin and slender, cylindrical shape. They have the most delicate flavor of all the market varieties. Their even contours make them ideal for slicing, and because they cook quickly, they’re good in stir-fries and sautés.
How big do Chinese eggplants get?
Asian varieties will grow to about 18 inches tall, and the larger-fruited plants usually grow 24 to 36 inches tall. If you’ve treated the crop well, you should have a bountiful harvest. I pick eggplants when they are bright and shiny.
How Big Should Japanese eggplant be before picking?
Signs of Ripe Japanese Eggplant
If you press your finger on the skin, it shouldn’t leave a dent in the flesh. Pick your eggplants before while they’re still young for the best flavor and texture. They should only be from 3 to 6 inches long, which is young enough for the sweetest flavor.
What does healthy eggplant look like?
Ripe eggplants are probably one of the prettiest, most visually appealing fruits in the produce section, with taut skin. When fresh and ripe, an eggplant will be a shiny deep purple color and maintain its textbook oval-ish shape. It will be firm and taut to the touch, not soft or shriveled.
How do you pick an eggplant that is not bitter?
Old or overripe eggplants or those that are off color or sit out for a while after being harvested are more likely to exhibit a bitter flavor. Therefore, choose eggplants that are heavy, shiny and firm and avoid eggplants that are off-colored and/or do not exhibit a bright, glossy color.
When should you not eat eggplant?
8 Tips to tell if eggplant has gone bad
- Eggplant stopped being firm and starts getting soft.
- It is not so nicely shiny any more.
- The skin starts looking slightly shriveled’
- When cut, your eggplant is slightly slimy.
- The flesh, when cut, is turning brown.
- The seeds are slimy.
- There are rotting spots on the fruit.
What’s the difference between eggplant and Chinese eggplant?
China is the world’s top producer and consumer of eggplant, so it’s apt that the Chinese eggplant variety is so distinct. It has a lighter, almost pastel exterior, with a white flesh and sweeter taste that fits its appearance. The Chinese variety contains fewer seeds than globe eggplants, and are therefore less bitter.
Do you need to salt Chinese eggplant?
In summary, the Chinese eggplant should be treated with salt and vinegar and coated with either egg white or cornflour if you intend to deep-fried the eggplant. Once you have got it right on how to treat the eggplant before cooking, everything that followed after that is easy peasy.
Why do you soak eggplant before cooking?
Eggplant works like a sponge, soaking up the milk into the flesh of the fruit. The final result is creamy and juicy, and the bitterness is all gone. The quickest way to make your eggplants less bitter is to scoop out and throw away the seeds of the fruit.
What’s the difference between Chinese and Japanese eggplant?
Characterized by their long, narrow shape, both Japanese and Chinese eggplant can be hard to differentiate. Japanese eggplant tends to have a much deeper purple color, while Chinese eggplant is usually lighter, more lavender-purple, and is sometimes even longer.
Is Chinese eggplant good?
Nutritional value: Chinese eggplants contain manganese, potassium, and vitamin B6. They also have anthocyanins which give the eggplant a deep purple color and are known for its antioxidant properties.
What is another name for Chinese eggplant?
In Chinese cuisine, eggplants are known as qiézi (茄子).
How do you know an eggplant is ready to pick?
Harvesting eggplants should occur when the inner flesh is cream colored, fruits are firm and before seeds are visible. Learning when to harvest eggplants may require cutting into the fruit to check the color of the flesh and the size of the seeds.
How long can Chinese eggplant last in the fridge?
5 – 7 days
To refrigerate, wrap in a paper towel and place in a reusable container or perforated plastic bag in the crisper section of your refrigerator for use within 5 – 7 days. Eggplant may also be blanched or steamed then frozen for up to six months.
Why is it called Chinese eggplant?
Chinese eggplant, botanically classified as Solanum melongena, is the name given to hundreds of eggplant varieties that are considered native to or cultivated throughout China and Asia.
What do Japanese eggplants look like?
Japanese eggplants are elongated and slender, averaging 20 to 25 centimeters in length, and have an oblong to cylindrical shape, tapering slightly at the ends. The eggplants may appear curved or straight and are capped with a green or dark purple stem, depending on the variety.
Why are my Japanese eggplants yellow?
Light colored eggplants are prone to yellowing when they’re approaching an over-ripe state. If this color is appearing on your larger eggplants, but sparing the smaller ones, try harvesting the fruits earlier.
Gerardo Gonzalez loves cooking. He became interested in it at a young age, and has been honing his skills ever since. He enjoys experimenting with new recipes, and is always looking for ways to improve his technique.
Gerardo’s friends and family are the lucky beneficiaries of his delicious cooking. They always enjoy trying out his latest creations, and often give him feedback on how he can make them even better. Gerardo takes their input to heart, and uses it to continue refining his culinary skills.