Szechuan Eggplant Recipe, Sichuan Eggplant Step by Step - Edible Garden (2024)

FAQs

Do you eat the skin of Chinese eggplant? ›

Yes, the skin of Chinese eggplant is tender and entirely edible. Unlike the thicker skin of some Western eggplants, Chinese eggplant's skin cooks down to a soft texture, so there's no need to peel it. It also adds color and additional nutrients to the dish.

How do you pick the best Chinese eggplant? Picking Chinese eggplant is the art of picking any eggplant. Look for ones that are firm and have shiny skin, and avoid any blemishes or soft spots. This means that they'll be young, tender and full of flavor.

The inner flesh is cotton white, semi-firm, and nearly seedless. Chinese eggplants have a mild and sweet flavor without the bitterness associated with eggplant.

While the skin of a small young eggplant is edible, the skin becomes bitter on larger or older eggplants and should be peeled. When in doubt, the answer to, "Do you peel eggplant before cooking?" is yes, peel it. Use a vegetable peeler or paring knife to remove the skin.

CULINARY TIPS

You can eat the whole eggplant, but the skin should be removed if you plan to puree it. Roast or grill whole eggplant, then scoop out the insides to make delicious spreads like Baba Ganoush. You can also use it as an addition to hummus.

As in selecting any eggplant, look for those that have shiny skin without soft spots or blemishes. They should be firm to the touch. If the skin is dull, that means the Chinese eggplant is too ripe and should be avoided. When cut open, the skin should be white rather than yellow.

The plant grows to about 18 inches and yields 25 to 50 fruits per plant.

Eggplants do not store well for long periods of time. Without refrigeration, eggplants can be stored in a cool, dry place for 1 or 2 days. If you don't intend to eat the eggplant within 2 days, it should be refrigerated.

Can You Eat Eggplant Raw? Luckily, the answer is yes! While the leaves and flowers can be toxic, the eggplant itself is safe to consume both raw and cooked, and the compound that some might be sensitive to, solanine, is only toxic when consumed in large quantities.

What They Look Like. Japanese eggplants are short and thin with delicate dark purple skin and dark-colored stems.

What is the black stuff inside eggplant? ›

If you notice black seeds inside the eggplant when you cut it open, throw it away; it has been sitting around too long and will be bitter. Eggplant are naturally sweet when fresh, and do not need to be salted for a long time to remove bitterness.

While they may not be the most visually appealing aspect of this popular vegetable, they are actually an important part of the eggplant's anatomy. The black dots on eggplant are called seeds. While they may look like they would be full of flavor, they are actually quite bland.

Preparing the Japanese Eggplant:

Next, remove the stem and slice off a thin portion of the top and bottom. If desired, you can also peel the skin, although it is perfectly edible and adds to the texture and flavor.

Findings of animal studies suggest that nasunin, an anthocyanin in eggplant skin, may help protect brain cell membranes from damage caused by free radicals. Nasunin also helps transport nutrients into cells and move waste out. Anthocyanins also help prevent neuroinflammation and facilitate blood flow to the brain.

If it's an extra-large eggplant, the vegetable could be older and the skin tougher, therefore, it's a smart idea to peel it. But small, young eggplant have thin, tender skins that add great texture to the vegetable when cooked.

Unlike most other kinds, Chinese eggplants are nearly seedless, which makes them slightly sweet and less bitter. They're most commonly baked or featured in a stir-fry because they're tender and cook quickly.