Current Location:Chinese Recipes > Glossary of Ingredients > >
Pub date
2009-03-01
Eggplant
Read:
Eggplant or aubergine:
Eggplant is commonly a large, and teardrop-shaped vegetable. The America eggplant refers to a big, and deep purple one. But the Chinese eggplants are narrow, and the color of which can range from ivory to purple. Good eggplant has melting texture and meaty quality, often be used in Chinese food.
Eggplant
Season:
Eggplant is in season in the late summer every year, and you may find fresh eggplant year-round in the markets.
Purchasing tips:
When choosing eggplant, select firm and heavy ones with smooth and shiny skin, do not choose soft, or wrinkled eggplant.
Storage:
Store them in a plastic bag and keep for about 4 days in the refrigerator.
Preparation and Usage:
- Cut off the stem end.
- Cut into cubes or slices, or according to the recipes.
- Soak them in cold salted water for about 30 minutes, or until they releases brown juices.
- Drain well in a colander and ready for cook.
Eggplants are commonly used in stir-fries in Chinese cuisine.
Key in value & click
anywhere outside the
box to convert!
Recommend Recipes
| Oyster Sauce |
| Oyster sauce is a flavorful sauce which is Asian in origin, it is made from boiled oysters, then reduced until desired viscosity is reached. This rich sauce is used to enhance the flavors of many dishes, you can use it in stir-fries, drizzle it over s... |
| Dried Lily Buds |
| Dried lily buds are the unopened flowers of day lilies, which are yellow-golden in color, with a slightly musky taste.... |