Eggplant
Eggplant is commonly a large, and teardrop-shaped vegetable. America eggplant refers to a big, and deep purple one, while the Chinese version is narrow, and the color of which can range from ivory to purple. Good eggplant has melting texture and meaty quality, usually used in Chinese food.
Other Names:
Aubergine, garden egg, eggfruit.
Season:
Eggplant is in season in the late summer every year, and you can also find fresh eggplant year-round in supermarkets or Asian groceries.
Purchasing tips:
When purchasing, select firm and heavy ones with smooth and shiny skin, do not choose soft, or wrinkled eggplant.
Storage:
Store in plastic bags and keep for about 4 days in the refrigerator.
Preparation and Usage:
1. Cut off the stem end.
2. Cut into cubes or slices, or according to the recipes.
3. Soak them in cold salted water for about 30 minutes, or until they have released brown juices.
4. Drain well in a colander and ready for cook.
Eggplants are commonly used in stir-fries in Chinese cuisine.
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