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The eggplant has been cultivated for thousands of years in India and probably got its name there --from an heirloom variety with the shape and color of chicken eggs.
Eggplants belong to the nightshade family, which includes tomatoes, chile peppers and potatoes. They come in all shapes, sizes and colors. Purple Chinese and Japanese varieties dominate markets here, but the large globe eggplant used in Mediterranean dishes is also readily available.
Chinese and Japanese eggplants are similar, the main difference being in color. Chinese eggplant is pale lavender tinged with white or green, while Japanese eggplant is purple.
The round, golf ball-sized Thai eggplant is green and looks like a tomato. Another Thai variety, the green-pea eggplant, grows in tiny clusters. Still other varieties range from yellow to white and from miniature to giant oblong.
Selecting: Look for eggpalnt with glossy, taut and smooth skin, firm and free of blemishes. Shriveled skin and limpness are signs of age. An old eggplant is usually a bitter eggplant.
Storing: Keep in a plastic bag, refrigerated, up to five days.
Use: Recipes for globe eggplant often call for slicing and salting before use, to help remove bitterness. Few Asian recipes call for this technique. In fact, some bitterness is welcomed in these dishes.
Eggplant is generally used unpeeled except in dishes such as eggplant caviar or babaghanouj. Stay away from pan-frying. The flesh acts as a sponge and will soak up a lot of oil. Grilling or roasting is better.
Common dishes include eggplant parmigiana, ratatouille (a French vegetable stew), moussaka (a Greek casserole-like dish), pinakbet (a Filipino stew) and Chinese spicy eggplant.
Southeast Asians and East Indians enjoy eggplant in curries or will eat certain varieties raw with a dipping sauce. The Japanese enjoy grilled eggplant with teriyaki or miso sauce and as tempura. The Japanese also pickle baby eggplant
Where to buy: Eggplant is available year-round in most markets. Certain Asian varieties such as the round Thai eggplant can be found more readily in Chinatown or farmers markets. Prices vary, depending on variety and availability, but generally range from $1.29 to $2.49 a pound.
Food Stuffs: Morsels
Eleanor Nakama-Mitsunaga is
a free-lance food writer. Contact her
online through features@starbulletin.com
