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So today, we're breaking down 6 of the most widely used eggplants to give you the rundown and perhaps inspire your next eggplant feast. 1. Italian Eggplant. Ahhh, Italian eggplants. These are by far the most commonly used (at least in American cuisine), and are what you'll usually find in most of your western eggplant recipes, like eggplant.

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Step 5. Meanwhile, heat the remaining ¼ cup olive oil in a large skillet over medium heat. Add the garlic and chile and cook, shaking the skillet occasionally, until the garlic and chile are.

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Cook the eggplant one side at a time until all the surfaces are charred and the eggplant turns soft, 8 to 10 minutes in total. Transfer the eggplants to a plate. If the skillet gets too hot and starts to smoke, turn to medium heat. Add the remaining 1/2 teaspoon oil, the ginger and garlic into the same skillet.

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The long, slender Japanese eggplant has a thinner skin and more delicate flavor. 'Ichiban': 10- to 12-inch, slim, purple/black fruit; bears until frost. Expect a dozen or more fruit from one plant. 'Little Fingers': finger-sized purple/black fruit; good for containers. Small-fruited varieties tend to be especially heavy bearers.

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Crisp, almost crunchy, tofu owes its caramelized exterior to one secret ingredient (*whispers* It's sugar!). Varieties like globe, fairy tale, graffiti, and more, eggplants come in all shapes.

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The longest Asian eggplant among my selection, the fruits of 'Japanese Pickling' can reach an astonishing 22-26 inches in length! Bright to dark purple in color, these are long, thin, and slightly curved - measuring just 2 inches in diameter.

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Preheat oven to 240°C / 450°F (220°C fan). Line a tray with parchment/baking paper (optional - recommended for first timers so you don't lose the caramelised surface). Cut eggplant into large cubes - 3 cm / 1.2″. Place in large bowl, drizzle with oil, salt and pepper. Toss well, spread on tray, roast 20 minutes.

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Similar to the Chinese eggplant, the Japanese eggplant has a slender, long shape, but it tends to have a deeper purple color. They cook quickly, making them excellent candidates for stir fries (try them in this Spicy Eggplant stir fry). Plus, their subtly-sweet flavor will meld nicely with any flavor pairing. 8. Little Green Eggplant

Long eggplant stock image. Image of eating, vegetables 20663685

Barbarella eggplant. kobeza/Shutterstock. These stunning eggplants make a statement with their deep purple flesh, black calyxes, and lobed apple-like shape. Another type of Italian eggplant, the.

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Remove the eggplant to a bowl. Reduce the heat to low and add 1 tablespoon olive oil, along with the garlic, parsley and basil and cook for 1 to 2 minutes, until fragrant. Add the tomatoes, oregano, ½ teaspoon kosher salt and freshly ground black pepper. Bring to a simmer and simmer 15 minutes, until the flavors meld.

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The thin skin and tender flesh of the long eggplant make it perfect for absorbing flavors, resulting in mouthwatering dishes bursting with aromatic spices. Whether sautéed, grilled, or roasted, this vegetable has an incredible ability to soak up seasonings like turmeric, cumin, coriander, and chili powder. 5. Ping Tung Long

Poamoho Dark Long Eggplant

8. Thai Eggplant. Thai eggplant is tiny, round, and greenish-white in color. This variety is hard to find, but if you do get your hands on it, try adding a handful to a Thai curry. Get a Recipe: The Easiest Thai Green Coconut Curry. These unique varieties of eggplant were sourced by Melissa's Produce.

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When it's cooked, "it should turn fully tender, all the flesh should be somewhat custardy. If you have to, hammer it a bit, knock it around, let it start to collapse.". When you're.

tomaton Good deals! Big long Eggplant 10 book set 10P02jun13

Add the eggplant and sauté over high heat, covered for about 5 minutes, turning the pieces in the hot oil occasionally. Remove the lid, add the ginger, garlic, scallions, and sauté uncovered for about 1 minute, tossing gently a few times. Add the soy sauce mixture to the skillet, cover, and cook for about 1 minute.

LONG EGGPLANT

Santana Eggplant. If you're gonna go big, pick up the Italian variety Santana, a tear-dropped shaped, dark purple eggplant. Woods especially likes to roast this one on the grill, then turn it into.

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Eggplant's peak season runs from late summer to early fall, and there are several common varieties like big globe eggplants, long and skinny Japanese eggplants, and fairy tale eggplants, which.