Introducing all-purpose vegetables, eggplant varieties, characteristics, recipes, and more that can be used in any dish!

Introduction

There are many varieties of eggplant, and are chosen according to the taste of the region. They are classified by shape and size, and include medium eggplant, egg-shaped eggplant, long eggplant, round eggplant, rice eggplant, and small eggplant.

In this article, we will introduce in detail the eggplant varieties and their characteristics, the seasonal time and how to choose them, as well as recommended recipes. Learn about the various charms of eggplants and use them in your cooking.

Eggplant variety

There are many varieties of eggplant, and are chosen according to the taste of the region. They are classified by shape and size, and include medium eggplant, egg-shaped eggplant, long eggplant, round eggplant, rice eggplant, and small eggplant. Nakanashi is particularly common in Japan, and egg-shaped eggplants and long eggplants are suitable for pickles and stews. Some eggplants grown in the Kyushu region are over 20cm long, while the Kamo eggplants, a specialty of Kyoto, have a large spherical shape. Rice eggplant is native to the United States and is characterized by its heavy green color. There are also a variety of small eggplants.

Eggplant season and how to choose

Eggplants are available all year round, but they are especially seasonal from late summer to autumn. The outdoor feature autumn eggplant is particularly tasty and is recommended. When choosing eggplants, choose ones that are dark, glossy, have no scratches, or have strong thorns. Any cuts that are slender or have a brownish brown cut will be less fresh.

Eggplants' characteristics

Eggplants are rich in water, and the blue-purple outer skin is caused by anthocyan pigments. It is also highly nutritious and can be used in a variety of dishes. There are a wide variety of cooking methods, including baking, deep frying, boiling, stir-frying, and mixing.

Eggplant recipe

From here, we will introduce some delicious recipes using eggplant.

Eggplant

Ingredients (for 4 people)

• Kamo Nasu... 2 pieces
• Dengaku
• Garlic... 1 clove
• Liquor, salt, hard flour, deep-fried oil, salad oil, sugar, pepper

procedure

1. Peel the Kamo eggplant and cut into bite-sized combs, remove the seeds.
2. Chop the garlic and season with 2 tablespoons of sake and a little salt. After that, sprinkle egg whites and 1/2 tablespoon of spoon of simmered flour and quickly fry in deep frying oil.
3. Chop the garlic, pour 1 tablespoon of sake, and add seasonings to make a dengaku sauce.
4. Add eggplant, stir-fry over high heat, and season with sugar and pepper. Add the shrimp, stir-fry quickly, and thicken it with water-soluble trimming powder.

Dengaku is a dish that combines the flavor of Kamo eggplant with the sweet and spicy sauce. Please try it out.

Grilled eggplant skin

This delicious dish is made by roasting eggplant skin.

Ingredients (for 4 people)

• Eggplant... 2 pieces
• Bang... 1 cup
• Ginger (grind)... Appropriate
• Shaving is strong... appropriate
• Soy sauce... 2 tablespoons

procedure

1. Place a knife against the eggplant and turn it round the eggplant to remove the eggplant.
2. Place the grill on the grill and place the eggplant on top, then turn the skin into pieces and when it is dented with a sash, turn it little by little, and cook the whole thing evenly.
3. Soak it in water and while the eggplant is still hot, peel it using a bamboo spoon, tear it with your hands, remove any sags, and place it in a bowl.
4. Add 2 tablespoons of soy sauce to the dashi stock and top with ginger and shaved shave.

Italian style eggplant cheese grilled

This delicious dish combines Italian eggplant and cheese.

Ingredients (for 4 people)

• Eggplant... 4 pieces
• Tomatoes... 200g
• Cheese (melt type)... 160g
• Basil or parsley... appropriate
• Fried oil
• salt

procedure

1. Cut off the eggplant and cut it into 3-4cm thick circles, or cut it in two vertically, soak it in water to remove any scum and wipe off the drain.
2. Heat the frying oil to 170°C, add eggplant and fry it, drain well and sprinkle with a little salt.
3. Peel the tomatoes, remove the seeds and cut them into 5mm cubes, and sprinkle with a little salt.
4. Grate the cheese or chop it finely, leave a little basil for garnishing, and then chop it out.
5. Place tomatoes, cheese and chopped basil on the fried eggplant in turn, and bake in an oven at 180-200°C until the cheese melts.
6. Place in a bowl and garnish with the leftover basil.

summary

The eggplant, which has been popular since ancient times, comes in a wide variety of varieties, and is especially tasty in seasonal autumn. It can be used in a variety of dishes, so be sure to give it a try.