What is an Asian eggplant?

The term "Asian eggplant" is used to indicate a large number of eggplants or eggplants, which also pass through alternative names of Chinese, Thai or Japanese eggplants. Asian eggplants tend to come with more diversity than those that behave in Europe, and move very radically in size, shape and color. They are considerably used in Asian cuisine and can also be used in western meals. As a result of the popularity of the Asian eggplant, many food stores have one or two varieties. There is a wide range of Asian eggplants in areas with large Asian communities. However, when the berries were imported into Europe, farmers began to observe for specific varieties and began to be observed divergence between Asian and Western eggplants. Most of the population of the West is familiar with a eggplant in the form of a rich purple elongated berry -shaped with a slightly bitter taste. Asian eggplants are sweet and tender and come in countless forms. There are also white, green and striped versions of thesecultivars. Thai eggplants, on the other hand, are more spherical and also come in a number of colors. Thai eggplant can also be very small, one version looks remarkable like chicken eggs.

natural sweetness and tenderness of the Asian eggplant can solidify if the berries remain on the vine for too long. As a result, the Asian eggplant is usually harvested young and used quickly, as it can also gain bitterness in storage. When choosing an Asian eggplant at a shop or a greener, try to find out how old it is and look for plump, glossy samples without signs of drying or soft spots. The skin of the Asian eggplant can also be quite a delicious, but make sure to wash the eggplant well to remove all traces of pesticides, fertilizers or organic materials that may be present.

Asian eggplant can be stuffed, used in fries or battered and deep fried, as in the casePURY. As with the western eggplant, the Asian eggplant should be half cut in half and before cooking, unless it would be baked. Salt helps to draw any bitterness and also dries the berries so that it does not call excessive water during cooking. Leave the salt for about half an hour before use.