Eggplant “Unagi”: Easy Recipe! - The Woks of Life (2024)

FAQs

What is the difference between Japanese eggplant and regular eggplant? ›

Japanese eggplants offer a sweeter, more tender, and more delicate taste than standard American eggplants. Because they're smaller and longer, they possess fewer seeds. This rids them of that typical vegetal bitterness that you'll find in some eggplant varieties.

What's the difference between eggplant and Chinese eggplant? Chinese eggplants have fewer seeds than globes, which reduces their bitterness. And they have a thin skin. While they can be substituted for each other, globes may be less sweet, influencing the outcome of the final dish.

Salting the eggplant slices is an important step that helps draw out any excess moisture and minimizes bitterness. Sprinkle a generous amount of salt over both sides of the sliced eggplant and let it sit for approximately 15-20 minutes.

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.

Eating them as part of a balanced diet may benefit your heart's overall health. The antioxidants in Chinese eggplants, specially nasunin and chlorogenic acid, may help lower LDL cholesterol levels. High LDL cholesterol is a major risk factor for heart disease. So, eating Chinese eggplants may promote heart health.

One of the most popular was the long, thin, purple eggplant from Taiwan known as Ping Tung. This is an exceptional eggplant with sweet, pleasant tasting flesh. The plants are incredibly prolific and produce throughout the entire season.

Chinese eggplants contain manganese, potassium, and vitamin B6. They also have anthocyanins which give the eggplant a deep purple color and are known for antioxidant properties.

Skin: The skin of globe eggplants is thick and sturdy, and chefs tend to remove it before cooking. Conversely, the skin of Japanese eggplants is delicate, thin, and doesn't require peeling, making it easier to eat.

Eggplant's meaty texture makes it a natural for cooking on the grill, whether you're cooking it outdoors or on an indoor grill pan—and grilling gives eggplant a great smoky flavor.

Well, way back in the 1700s, early European versions of eggplant were smaller and yellow or white. They looked like goose or chicken eggs, which led to the name “eggplant.”

What are the long skinny eggplants called? ›

Japanese Eggplant

Although named Japanese (or Chinese) eggplant, these longer and thinner eggplants aren't restricted to Japan or Japanese cuisine. Their slim shape makes them particularly good for cutting on the bias (a.k.a. "roll cutting") and stir-frying in big chunks.

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.

Salting: Salting removes excess liquid and some of the bitterness. Today's eggplants are bred for mildness, though, so it's not as important as it used to be (if you are frying eggplant, salting will ensure a creamy texture and rich flavor). This method works for eggplant slices, cubes, or planks.

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.

One of the most popular was the long, thin, purple eggplant from Taiwan known as Ping Tung. This is an exceptional eggplant with sweet, pleasant tasting flesh. The plants are incredibly prolific and produce throughout the entire season.

Rosa Bianca

This Italian heirloom eggplant has a creamy, ivory-colored flesh with a delicate flavor that is less bitter than some other eggplant varieties. The Rosa Bianca eggplant can be used in many ways, including grilling, roasting, and sautéing.

In most recipes, the different types of eggplant are interchangeable. If you would like to serve a more delicate eggplant than the common type, use the mild-flavored, excellent Chinese and Japanese varieties. Some cooks are concerned that their eggplant might be bitter.