Introducing eggplant varieties, characteristics, recipes, and more: a versatile vegetable that can be used in any dish!

Introduction

There are many varieties of eggplants, chosen to suit local tastes. They are classified by shape and size, and include medium-sized eggplants, oval-shaped eggplants, long eggplants, round eggplants, rice eggplants, and small eggplants

In this article, we'll introduce eggplant varieties and their characteristics, when they're in season, how to choose them, and even some recommended recipes. Learn about the appeal of various eggplants and how to use them in your cooking

Eggplant varieties

There are many varieties of eggplant, chosen to suit regional preferences. They are classified by shape and size, including medium-sized, oval, long, round, rice, and small eggplants. Medium eggplants are the most common in Japan, while oval and long eggplants are suitable for pickling and simmering. Long eggplants grown in the Kyushu region can grow to over 20 cm, while the Kamo eggplant, a Kyoto specialty, is large and spherical. Rice eggplants are native to America and are characterized by their green stems. There are also many varieties of small eggplants

Eggplant season and how to choose

Eggplants are available all year round, but are especially in season from late summer to autumn. Autumn eggplants grown outdoors are especially delicious and recommended. When choosing eggplants, choose ones that are dark, shiny, free of blemishes, and have firm spines at the stem. Eggplants that are shriveled at the cut end or have brown stems are no longer fresh

Characteristics of eggplant

Eggplants are high in water content, and their blue-purple skin is due to anthocyanin pigments. They are also highly nutritious and can be used in a variety of dishes. They can be cooked in a variety of ways, including baking, frying, simmering, stir-frying, and dressing

Eggplant Recipes

Here are some delicious recipes using eggplant

Eggplant dengaku

Ingredients (for 4 people)

• Kamo eggplant... 2 pieces
• Dengaku sauce
• Garlic... 1 clove
• Sake, salt, potato starch, frying oil, salad oil, sugar, pepper

procedure

1. Blanch the Kamo eggplant, remove the seeds and cut into bite-sized wedges
2. Finely chop the garlic and season with 2 tablespoons of sake and a little salt. Then coat with egg white and 1/2 tablespoon of potato starch and quickly fry in oil
3. Finely chop the garlic, add 1 tablespoon of sake, and add the seasonings to make the dengaku sauce
4. Add the eggplant and stir fry over high heat, season with sugar and pepper, add the shrimp and stir fry quickly, then thicken with water-dissolved potato starch

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

Grilled eggplant skin

This is a delicious dish made with seared eggplant skin

Ingredients (for 4 people)

• Eggplant... 2 pieces
• Dashi... 1 cup
• Ginger (grated)... as needed
• Shaved bonito... as needed
• Soy sauce... 2 tablespoons

procedure

1. Place a knife under the stem of the eggplant and turn it around to remove the calyx
2. Heat the grill and place the eggplant on it. When the skin pops and it makes a dent when pressed with chopsticks, turn it slightly to cook it evenly
3. Quickly dip the eggplant in water, and while it is still hot, use a bamboo grater to peel it, remove the stem, tear it apart by hand, and place it in a bowl
4. Add 2 tablespoons of soy sauce to the dashi and top with ginger and shaved bonito

Italian-style baked eggplant with cheese

A delicious Italian-style eggplant and cheese dish

Ingredients (for 4 people)

• Eggplant... 4 pieces
• Tomatoes... 200g
• 160g melting cheese
• Basil or parsley... as needed
• Fried oil
• salt

procedure

1. Cut off the stems of the eggplants and slice them into 3-4cm thick slices or cut them in half lengthwise. Soak them in water to remove the bitterness and wipe off any excess water
2. Heat the frying oil to 170°C, add the eggplant and fry, then drain the oil well and sprinkle with a little salt
3. Peel the tomatoes, remove the seeds, cut into 5mm cubes and sprinkle with a little salt
4. Grate or finely chop the cheese, and chop the rest of the basil, leaving a little for garnish
5. Place the tomato, cheese, and chopped basil on the fried eggplant in that order, and bake in an oven at 180-200°C until the cheese is melted
6. Serve in serving bowls and garnish with the remaining basil

summary

Eggplant has been popular for a long time, and there are many varieties available. They are especially delicious in autumn when they are in season. They can be used in a variety of dishes, so be sure to give them a try