Szechuan Eggplant Recipe, Sichuan Eggplant Step by Step - Edible Garden (2024)

FAQs

Do you eat the skin of Chinese eggplant? ›

Yes, the skin of Chinese eggplant is tender and entirely edible. Unlike the thicker skin of some Western eggplants, Chinese eggplant's skin cooks down to a soft texture, so there's no need to peel it. It also adds color and additional nutrients to the dish.

The plant grows to about 18 inches and yields 25 to 50 fruits per plant.

Because they have fewer seeds, Chinese eggplants are less bitter than globes and do not need to be salted. Salt is used to draw out bitterness, but this variety is naturally sweet.

1Cut the eggplant into 1/2-inch thick slices. Line 2 large sheet trays with paper towels and lay the slices on top in a single layer. Season with a light sprinkle of salt all over both sides of the eggplant. Set aside for 45 minutes, then pat each slice dry with a paper towel.

If you're not eating raw eggplant, it is worth a try—just avoid those eggplant leaves and flowers as they can be toxic.

When looking at the exterior of the eggplant, check the stem and cap. Both should be green and fresh-looking. If they are starting to fade in color, that's an indicator that the vegetable may be spoiling. You'll also want to toss the eggplant if there is any mold on the stem or cap.

Eggplants are prone to falling over when loaded with fruit, so you may want to tie plants to stakes to keep them upright. If you drive a stake into the ground just an inch or two from the plant at the time of planting, you won't disturb the plant by trying to do it later.

Fruiting. Once eggplant plants flower, it takes around one to two weeks for the fruits to fully mature. After your plants flower, developing fully mature fruits will take a week or two.

They should be firm to the touch. If the skin is dull, that means the Chinese eggplant is too ripe and should be avoided. When cut open, the skin should be white rather than yellow. Chinese eggplants should feel heavy for their size.

Can you eat Chinese eggplant raw? ›

Yes, eggplant is safe to eat, both raw and cooked. As a part of the nightshade, it also contains the alkaloid compound solanine, though the concentration is not in potent doses. Hence, it is safe to eat raw eggplants in moderation.

Eggplants are one of the most delicious and versatile ingredients you can cook with. They can be fried, baked, pickled, stewed, pureed, and even stuffed. And just like tomatoes (also a fruit!), eggplants are part of the nightshade family.

Eggplants are known to absorb a lot of fat while cooking. A useful tip to prevent sogginess and greasiness is to salt sliced or diced eggplant and let it sit for an hour. This helps to draw out moisture. Next, rinse and drain any liquid from the sliced eggplant, then pat dry before cooking.

The salt draws out the excess moisture so the eggplant has a stronger flavor and a softer, more tender texture. Sometimes cooks salt cucumbers, zucchini, and cabbage for the same reason. Less water = more flavor. This method works for cubes, slices, and planks of eggplant.

Older recipes call for salting eggplant to draw out the bitter juices, but today's eggplants are less bitter (unless very large), so salting is largely unnecessary. It will, however, help the spongy flesh absorb less oil and crisp up like a dream.

While the skin of a small young eggplant is edible, the skin becomes bitter on larger or older eggplants and should be peeled. When in doubt, the answer to, "Do you peel eggplant before cooking?" is yes, peel it.

More slender than the common globe variety, Japanese eggplant has purple skin that can be light or dark, which can be left on for cooking. Like all other eggplant, Japanese eggplant is never eaten raw. But unlike larger, seedier eggplant, Japanese eggplant generally doesn't need salting.

It is generally not necessary to peel the skin off a Chinese eggplant before cutting it. The skin is thin and tender, and it adds flavor and texture to the dish. However, if you prefer a smoother texture or if the skin becomes tough in certain recipes, you can peel it off using a peeler or a knife.