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Similar to the Chinese eggplant, the Japanese eggplant has a slender, long shape, but it tends to have a deeper purple color. They cook quickly, making them excellent candidates for stir fries (try them in this Spicy Eggplant stir fry). Plus, their subtly-sweet flavor will meld nicely with any flavor pairing. 8. Little Green Eggplant
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The thin skin and tender flesh of the long eggplant make it perfect for absorbing flavors, resulting in mouthwatering dishes bursting with aromatic spices. Whether sautéed, grilled, or roasted, this vegetable has an incredible ability to soak up seasonings like turmeric, cumin, coriander, and chili powder. 5. Ping Tung Long
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Add the eggplant and sauté over high heat, covered for about 5 minutes, turning the pieces in the hot oil occasionally. Remove the lid, add the ginger, garlic, scallions, and sauté uncovered for about 1 minute, tossing gently a few times. Add the soy sauce mixture to the skillet, cover, and cook for about 1 minute.
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So today, we're breaking down 6 of the most widely used eggplants to give you the rundown and perhaps inspire your next eggplant feast. 1. Italian Eggplant. Ahhh, Italian eggplants. These are by far the most commonly used (at least in American cuisine), and are what you'll usually find in most of your western eggplant recipes, like eggplant.
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Step 5. Meanwhile, heat the remaining ¼ cup olive oil in a large skillet over medium heat. Add the garlic and chile and cook, shaking the skillet occasionally, until the garlic and chile are.
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Eggplant's peak season runs from late summer to early fall, and there are several common varieties like big globe eggplants, long and skinny Japanese eggplants, and fairy tale eggplants, which.
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Use this type of eggplant in recipes for Szechuan eggplant in garlic sauce, pan-fried eggplant with miso, and Thai grilled eggplant . Japanese eggplant comes in a range of shades of purple, including a deep almost-black purple. You may find that other varieties of comparatively long and skinny eggplant will be labeled as Japanese.
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Preheat oven to 240°C / 450°F (220°C fan). Line a tray with parchment/baking paper (optional - recommended for first timers so you don't lose the caramelised surface). Cut eggplant into large cubes - 3 cm / 1.2″. Place in large bowl, drizzle with oil, salt and pepper. Toss well, spread on tray, roast 20 minutes.
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Barbarella eggplant. kobeza/Shutterstock. These stunning eggplants make a statement with their deep purple flesh, black calyxes, and lobed apple-like shape. Another type of Italian eggplant, the.
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Add eggplant to a large nonstick sauté pan and cook over medium heat, tossing occasionally, until eggplant is golden brown and a bit crispy, 10 to 15 minutes (do not over stir - this could make your eggplant mushy!) Step 3: Flavor. Add garlic and cook for 1 minute. Remove from heat and gently stir in salt. Step 4: Serve.
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Remove the caps of eggplants. Cut eggplants into 3-inch long then cut into halves lengthwise. Bring water to boil on a wok or steamer pot. Carefully place bamboo steamer /steamer and place eggplants, skin side down. Cover, steam for 3 to 5 minutes. If you like firmer texture eggplant, 3 minutes will be perfect.
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8. Thai Eggplant. Thai eggplant is tiny, round, and greenish-white in color. This variety is hard to find, but if you do get your hands on it, try adding a handful to a Thai curry. Get a Recipe: The Easiest Thai Green Coconut Curry. These unique varieties of eggplant were sourced by Melissa's Produce.
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Cook the eggplant one side at a time until all the surfaces are charred and the eggplant turns soft, 8 to 10 minutes in total. Transfer the eggplants to a plate. If the skillet gets too hot and starts to smoke, turn to medium heat. Add the remaining 1/2 teaspoon oil, the ginger and garlic into the same skillet.
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The longest Asian eggplant among my selection, the fruits of 'Japanese Pickling' can reach an astonishing 22-26 inches in length! Bright to dark purple in color, these are long, thin, and slightly curved - measuring just 2 inches in diameter.
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When it's cooked, "it should turn fully tender, all the flesh should be somewhat custardy. If you have to, hammer it a bit, knock it around, let it start to collapse.". When you're.
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Santana Eggplant. If you're gonna go big, pick up the Italian variety Santana, a tear-dropped shaped, dark purple eggplant. Woods especially likes to roast this one on the grill, then turn it into.