Magazine article Sunset

Asian Eggplant

Magazine article Sunset

Asian Eggplant

Article excerpt


Though they're interchangeable in recipes, amethysthued Chinese ones are a bit sweeter and deep purple Japanese keep their color better. Go for gloss: Fresh eggplant looks taut and shiny.


Eggplant spoils quickly, so store it in the fridge and use within a couple of days.


With sweeter, smoother flesh than regular eggplant, Chinese and Japanese types are easier to use; no need to salt them to remove bitterness

Spicy eggplant with pork


Serve over steamed jasmine rice, or toss with a tangle of cooked rice noodles for a one-dish meal.

1/3 cup reduced-sodium chicken broth

2 tbsp. each lime juice and soy sauce

1 to 2 tbsp. Sriracha chili sauce

1 ½ lbs. slender Japanese or Chinese eggplant, ends trimmed

¾ lb. ground pork

3 tbsp. canota oil, divided

½ cup thinly sliced shallots

2 tbsp. chopped cilantro

1. Mix broth, lime juice, soy sauce, and Sriracha in a measuring cup. Cut eggplant into lengthwise batons about % in. thick and 3 in. long.

2. Cook pork in a 12-in. frying pan or wok over high heat, stirring to break up clumps, until lightly browned, 4 to 6 minutes. Add about 2 tbsp. …

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