Chinese eggplant (was: Soaking & salting Eggplant)

[Guest guest]

Less seeds and tender. I wash and dice it, and saute it in olive oil with a

little garlic, onions, mushrooms (sliced) and when it's done (about 5 mins) I

add a little soy sauce or Braggs Amino acid and eat this on top of rice. It's

wonderful. Enjoy!

 

reptile grrl <reptilegoddess wrote:I have never cooked with Chinese

eggplant! How does

it compare to regular eggplant in taste and texture?

 

A few years ago I saw some beautiful white eggplants

are Central Market. They were really, really pretty,

but also very expensive, and I didn't know any

eggplant dishes that would really showcase the

whiteness.

 

 

--- GeminiDragon <thelilacflower wrote:

 

> Thanks Priscilla I will try soaking. I usually use

> the Chinese eggplant and it's very tender.

>

> reptile grrl <reptilegoddess

> wrote:Soaking eggplant removes excess fluid. This

> does two

> things:

>

> a) it means the eggplant won't soak up so much fat

> in

> cooking, and thus be mushy

>

> b) Larger, and thus older, eggplants sometimes have

> a

> bitter edge to the taste. Soaking pulls out the

> juice

> and alleviates the bitterness.

>

> - priscilla

>

>

>

 

 

 

_______________________________

 

Win 1 of 4,000 free domain names from Enter now.

http://promotions./goldrush