Comparing Chinese Eggplants with Other Varieties. While they share similarities, they each bring unique characteristics to the table, influencing dishes in diverse and delightful ways.
Eggplants, with their deep purple hue and distinctive flavor, are a staple in cuisines around the world.
Eggplant season is a delightful time for food enthusiasts. From July through October, produce aisles and farmers’ markets burst with a vibrant array of eggplant varieties. While you’re likely familiar with the big, purple American eggplants, there’s a slender contender waiting in the wings: the Chinese eggplant. Its long and lean form stands in stark contrast to its hefty American cousin, but don’t underestimate it—this underdog has its own set of advantages.
Why Compare Chinese Eggplant vs. Regular Eggplant?
Originating from China, the top producer of eggplants worldwide, Chinese eggplants have a rich history. They’ve been cultivated for centuries, with mentions dating back to the Southern and Northern Dynasties. These eggplants are part of a diverse family, encompassing hundreds of varieties that hail from Asia. Their culinary attributes have made them a staple in kitchens around the globe.
Chinese eggplants boast a flavor profile distinct from any other eggplant. Their thin skin ranges from light violet to bright purple, and their elongated shape sets them apart. Less bitter and sweeter than their larger counterparts, these eggplants are a canvas for culinary creativity.
Appearance and Shape
- Regular Eggplant: These are the ones commonly found in grocery stores. They go by various names like standard globe eggplants, American eggplants, or western eggplants. Regular eggplants are large, oblong, and have a teardrop shape. Their color is typically a deep purple.
- Chinese Eggplant: These eggplants hail from Asia or China. They have a slender, cylindrical shape, resembling Pingtung long or oriental charm varieties. Chinese eggplants are lighter in color, leaning towards pale lavender.
Size and Length
- Regular Eggplant: These are the fattest ones, measuring around 15 to 25 centimeters (6 to 10 inches) in length. However, they tend to have a higher seed content, resulting in a slightly bitter flavor.
- Chinese Eggplant: These are more petite, measuring approximately 15 to 20 centimeters (6 to 8 inches) long. They have fewer seeds, promising a milder, even sweeter taste.
Flavor and Texture
- Regular Eggplant: With their meaty flesh, regular eggplants are perfect for roasting, grilling, or slicing. They work well in dishes like ratatouille, stews, and eggplant parm. However, their sponge-like texture requires care while frying to prevent excessive oil absorption.
- Chinese Eggplant: These eggplants have a delicate texture and fewer seeds, resulting in a mild flavor. They are great for stir fry, curries, and Asian dishes. Their thin skin makes them ideal for quick cooking methods.
Culinary Applications
- Regular Eggplant: Use them as bread substitutes, grill them whole, or add them to dips. They’re versatile and hearty.
- Chinese Eggplant: Incorporate them into traditional Chinese dishes or enjoy them in lighter, vegetable-forward recipes.
Nutritional Benefits
- According to Tasting Table, both types of eggplants are rich in antioxidants, fiber, and vitamins. They contribute to heart health, weight management, and overall well-being.
What do Chinese Eggplants Taste Like?
They are long and thin with vibrant lavender skin and white flesh. When cooked, they have a mildly sweet flavor and maintain their texture. Unlike their larger counterparts, these eggplants have fewer seeds, which reduces their bitterness. Their thinner skin and inherent sweetness make them versatile in various dishes. Whether stir-fried, pickled, or braised, these slender gems shine in the culinary world.
What is the Best Way to Cook Chinese Eggplant?
Chinese eggplant is a versatile ingredient that can be prepared in various delicious ways. Here are some popular methods for cooking Chinese eggplant:
Stir-Frying
– Slice the eggplant into thin strips or rounds.
– Heat oil in a wok or skillet over medium-high heat.
– Add the eggplant and stir-fry until it’s tender and slightly browned.
– Season with soy sauce, garlic, ginger, and a touch of sugar for flavor.
Chinese Eggplant with Garlic Sauce
– Cut the eggplant into bite-sized pieces.
– Sear the eggplant in a hot wok until browned on all sides.
– Remove the eggplant from the wok.
– Stir-fry ground pork (or chicken) with ginger, garlic, and dried red chilies.
– Add the eggplant back to the wok along with a flavorful sauce made from spicy bean paste, sesame oil, soy sauce, and other seasonings.
– Serve with rice. Source, The Woks of Life.
Steamed Chinese Eggplant
– Slice the eggplant into thin strips or rounds.
– Steam the eggplant slices until it’s soft and tender.
– Prepare a garlic sauce with soy sauce, black vinegar, sugar, and minced garlic.
– Toss the steamed eggplant in the garlic sauce and serve with rice or noodles.
Shallow Frying
– Cut the eggplant into bite-sized pieces.
– Coat the eggplant with cornstarch.
– Shallow fry the eggplant in hot oil until crispy and golden brown.
– Serve with a dipping sauce or toss in a flavorful garlic sauce.
Adjust the seasonings and ingredients according to your taste preferences. Whether you prefer it spicy, garlicky, or mild, Chinese eggplant can be a delightful addition to your meals.
The Berries That Aren’t
Now, let’s address the age-old debate: Are eggplants fruits or vegetables? Despite their appearance, including the Chinese variety, eggplants are technically berries. Yes, you read that right! With small seeds that are edible, and they are a member of the nightshade family. Eggplants defy expectations. Fortunately, they fall into the edible category, unlike most of their nightshade relatives.
A Brief Overview of Each Type of Eggplant
There are so many different types of eggplant that are worth trying. Each one has a different shape, color, and taste. We love going to the farmers market during the summer and thanks to grocery stores, they are available year-round.
Japanese Eggplants
Japanese eggplants are long and slender shape, with a deep purple color skin and a tender, creamy flesh. They have a sweeter flavor compared to larger varieties and are often used in Japanese cuisine for dishes like nasu dengaku (miso-glazed eggplant) or tempura.
American Eggplant
Also known as globe eggplants, American eggplants are large, round, and typically have a deep purple, glossy skin. They have a slightly bitter taste and a spongy texture. American eggplants are commonly used in dishes like eggplant parmesan or ratatouille.
Italian Eggplants
Italian eggplants are similar in appearance to American eggplants but are generally smaller and more elongated. They have a sweeter, less bitter flavor and a tender texture. Italian variety are often used in Mediterranean cuisine for dishes like caponata or grilled eggplant.
Globe Eggplant
Globe eggplants, as mentioned earlier, are the same as American eggplants. They are large, round, and have a deep purple, glossy skin. They are versatile and commonly used in various cuisines around the world.
Thai Eggplants
Thai eggplants are small, round, and green or white in color. They have a slightly crunchy texture and a slightly bitter taste. Thai variety are commonly used in Thai curries and stir-fries, where their small size and firm texture make them ideal for absorbing flavors.
Indian Eggplants
Indian eggplants, also known as baby eggplants or brinjals, are small, oval-shaped eggplants with a deep purple skin. They have a creamy texture and a slightly bitter taste. Indian eggplants are widely used in Indian cuisine for dishes like baingan bharta (roasted eggplant curry) or stuffed eggplant.
Fairy Tale Eggplants
They are small, slender eggplants that typically grow to be about 4-6 inches in length. They have a vibrant purple skin with white stripes or steaaks, resembling miniature fairy tale eggplants, hence their name. A tender flesh with a creamy texture and a mild, slightly sweet flavor. Less bitter than larger varieties of eggplants, making them versatile for cooking. Fairy tale eggplants are well-suited for grilling, roasting, sautéing, or frying whole or sliced. They are often used in Mediterranean and Middle Eastern cuisines, where they add a pop of color and flavor to dishes like ratatouille, vegetable stir-fries, or eggplant dips such as baba ganoush.
In summary, while regular eggplants dominate Western cuisines, Chinese eggplants bring their unique flair to Asian cooking. Whether you’re making moussaka or a spicy Sichuan eggplant stir-fry, understanding these differences will elevate your culinary adventures.
