Asian eggplant

An Previous Globe vegetable with Asian origins, eggplant is considered to have been eaten the two raw and cooked in China considering that at least the T'ang dynasty (established the year 618). When raw, eggplant is bitter, difficult, and chewy, but when cooked the vegetable turns sweet with a rich, nutty flavor, and tender, even creamy texture. There are a number of distinct eggplant types, with the greatest being the most typical in American supermarkets.

Most of these recipes function Chinese eggplant, a slender, thin-skinned purple range that has a much more delicate taste than the huge globe-shaped eggplants most usually located in western supermarkets. One recipe calls for Thai eggplant—these little, golf-ball sized eggplants typically have a greenish-white skin. Japanese eggplant functions ideal in the pan-fried eggplant with miso recipe, but you can substitute Chinese eggplant if needed.