Last Updated on October 19, 2022

What is 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.

How is Chinese eggplant different?

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.

Can I use Chinese eggplant instead of Japanese eggplant?

Substitutions. Japanese eggplant is the best substitute for Chinese eggplant because they contain similar amounts of seeds and they both have a delicate sweet flavor. Italian eggplants are the second best substitute since their flavor is milder and sweeter than American eggplant.

Does Japanese eggplant taste different?

How to cook them: Japanese eggplants have a thin skin and sponge-like texture which quickly absorbs sauces and flavors. They also have a slightly sweeter taste which pairs well with miso, soy sauce, and ginger.

What is the best tasting eggplant?

Sweet, tender, flavorful and creamy, Fairy Tale are simply the best eggplants we’ve ever tasted,” says Taylor. This quick-cooking variety is so delicious that it doesn’t even need to be salted. Taylor suggests slicing them lengthwise, then tossing them into stir-fries or sautés, or skewering them on the grill.

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.

Can you eat the skin of a Chinese eggplant?

Like tomatoes, the seeds and the skin of eggplants are edible. A specific and popular type of eggplant, Chinese eggplants have fewer seeds and thinner skin than their sister varieties. Larger eggplants are called “globes,” but Chinese eggplants are long and thin.

Does Japanese eggplant taste like eggplant?

As mentioned, Japanese Eggplants are very similar to Chinese Eggplants. They do have a darker skin, more similar to American and Italian eggplants, however. Japanese eggplants, like Chinese eggplants, have a tender skin and it has a sweet flavor as they are also seedless.

What is difference between Japanese eggplant and regular eggplant?

Japanese eggplant are slightly smaller than Chinese eggplant and have the same dark purple skin as the American and Italian varieties. Also quick cooking but not as mild as Chinese eggplant, they’re excellent for grilling and broiling, and they stand up to the assertive flavors of garlic, soy, and ginger.

Do you peel Japanese eggplant?

Japanese eggplant has a thin skin, so it is no need to peel it and you can grill or bake them. It will be soft and pleasant to eat!

What is Japanese eggplant good for?

Because of its firm texture, which turns creamy during cooking yet holds its shape, Japanese eggplant is especially good for baking, broiling, grilling, and stir-frying. All eggplant is a good source of dietary fiber, B vitamins, and potassium. It’s also rich in powerful antioxidants.

Which is the sweetest eggplant?

Italian Eggplant
Italian Eggplant They tend to have a sweeter flavor than globe eggplant. They aren’t officially Italian but are labeled as Italian in the U.S. and used in Italian recipes, such as eggplant Parmesan and melanzane fritte al pomodoro, fried eggplant in tomato sauce.

Why do you have to soak eggplant in water?

Many recipes call for salting and rinsing eggplant before cooking it to draw out its bitterness. Brining can be used instead and has the added advantage of helping the eggplant keep its shape when it’s cooked, whether your recipe calls for baking, frying, or grilling.

Why do you soak eggplant before cooking?

Soak eggplant slices or cubes in milk for about 30 minutes before cooking. The milk not only tempers the bitterness, but it actually makes for eggplant that is extra creamy, since the vegetable acts like a sponge and soaks up a good amount of milk in its flesh.

What is Chinese eggplant good for?

Low in carbs and calories, it contains fiber, protein, manganese, folate, potassium, vitamin K, vitamin C, and small amounts of niacin, magnesium, and copper. Because Chinese eggplants are high in fiber, they are filling, so they are a good choice for weight loss regimens.

Should you salt Chinese eggplant?

Do you need to salt Chinese eggplant? Nope! Because they have fewer seeds, Chinese eggplants are less bitter than globes and do not need to be salted. Salt is used to draw out bitterness, but this variety is naturally sweet.

Should I peel Japanese eggplant?

Japanese eggplant has a thin skin, so it is no need to peel it and you can grill or bake them. It will be soft and pleasant to eat!

Do you have to salt Japanese eggplant before cooking?

Flavor: Globe eggplants have a slightly bitter taste, so chefs prefer salting or seasoning them during preparation. Japanese eggplants have a milder flavor with a sweet tinge and don’t require as much salt or seasonings.

Should you peel Japanese eggplant?

Japanese eggplant has a thin skin, so it is no need to peel it and you can grill or bake them. It will be soft and pleasant to eat!

Should you refrigerate Japanese eggplant?

The best place to store eggplant is not in the refrigerator, but at room temperature, where it’s likely to last longer. Keep eggplant in a cool spot, away from direct sunlight, and use it as soon as possible after harvesting or buying.

What’s the difference between Japanese eggplant and regular eggplant?

The smaller version of the larger purple skinned eggplant is often called Italian or baby eggplant. These have a somewhat more intense flavor and the flesh is much more tender. The straight thin eggplants known as Japanese or Asian eggplant have thin delicate skins like Italian eggplant but the flesh is sweeter.