How to cook Asian eggplant

When I was young, I didn’t appreciate the wonders of eggplant. My mother grew big pear-shaped eggplants in the garden. She simply boiled them and I found them bland and boring. As an adult I discovered slender Asian eggplants. I found the eggplant’s inherent mild flavor could be an asset. When cooked, eggplants act like sponges soaking up a myriad of flavors to take on a new dimension. Their soft texture becomes creamy and lush. 

Asian eggplant

In northern California, eggplants reach maturity in late summer and early fall. They grow firm and plump with shiny purple skin. Slender Asian varieties such as the lighter colored Chinese eggplant and the dark purplish-black Japanese eggplant contains less seeds for a creamier texture. When stir-fried or braised, they can hold their shape better , especially when attached to the skin, rather then collapse into a shapeless mass as pear-shaped varieties tend to do.

Cook Asian eggplants in braised dishes such as Braised Eggplant, Pork, and Mushrooms (recipe on page 93 of The Hakka Cookbook.) You can view a cooking video preview of the recipe on grokker.com 

Restaurants often deep fry eggplant because it saves time. Then they stir-fry the fried eggplant quickly with seasonings. For the home cook, braising is a healthier, less oily, and easier technique to achieve a soft succulent texture and deep flavor found in many eggplant dishes served in restaurants. In braising, stir-fry the eggplant pieces briefly to coat with a little oil, then add liquid and seasonings. Cover and cook over low heat until the eggplant turns tender and soaks up the flavorful liquid. The texture may not be quite as lush and oily as the fried version but it’s far less messy, less greasy, and easier for the home cook.

Asian eggplant

Chinese eggplantIt’s time to eat eggplant. In northern California, I find Chinese and Japanese eggplants are the best in the summer and early fall. Look for the freshest in farmers’ markets or try Asian grocery stores. Unlike the large plump, rounded pear-shaped eggplant favored by North Americans, both these Asian varieties are slender. They contain few seeds and hold their shape when cooked.

Chinese eggplants may grow to more than twelve inches long with a smooth lavender to dark purple skin. Japanese varieties tend to be shorter with a blackish-purple skin. Because these Asian varieties are less seedy, their flesh feels creamier and smoother when cooked. When stir-fried or braised, the pieces hold together, especially when attached to the skin, rather then collapse into a shapeless mass.

Eggplants act like sponges. They soak up the flavor of the seasonings and foods they are cooked with. This characteristic makes them highly versatile.

Try them in braised dishes such as Braised Eggplant, Pork, and Mushrooms on page 93 of The Hakka Cookbook or view a food video of the recipe at grokker.com

Eggplant SticksIn Garlic-Chile Eggplant Sticks, page 56 to 57, the soy-braised eggplant sticks maintain their shape. Serve them as a cool or hot first course or vegetable dish. Consider them for a cool appetizer for a hot summer evening.

 

The slender eggplant can be sliced into short sections, split in the center and filled, so they somewhat resemble eggplant sandwicheseggplant sandwiches. Use your favorite filling or try this one. In the Singapore Stuffed Vegetable and Tofu Soup, page 106, pan-brown these pork and fish-filled eggplant sandwiches, then poach in broth with other filled vegetables and tofu.

Although you can often find Asian eggplants year round in Asian supermarkets, try them now while they are in season to get the freshest and best quality. They should be firm with shiny skin.