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Eggplants: Picking, Varieties, Descriptions and Recipes

Eggplants: Picking, Varieties, Descriptions and Recipes

Most people are familiar with the large roundish dark purple/black eggplant used in making Eggplant Parmesan. But there are many other varieties with many uses. Here's what you need to know about eggplants, how to choose them, how to harvest them and how to use them!

Know when to harvest eggplant:

•  Size and Color: Most eggplant varieties are typically harvested when they reach a mature size and have developed a deep, glossy color. The skin should be uniformly colored, whether it's purple, green, or white, depending on the variety.
•  Texture: Gently press your finger against the eggplant's skin. Ripe eggplants should feel firm but slightly yield to pressure. Avoid eggplants that have soft spots or are overly mushy.
•  Shiny Skin: Ripe eggplants have a shiny appearance, indicating that they are ready for harvest.

How to harvest eggplants

•  Tools: To harvest eggplants, you'll need a pair of sharp garden shears or a knife.
•  Stems: Look for the stem attached to the eggplant. It should be firm and green. Avoid harvesting eggplants with dry or withered stems.
•  Cutting: Hold the eggplant near the stem and carefully cut it off using the shears or a knife. Leave a short portion of the stem attached to the fruit. Make sure not to damage the eggplant or nearby foliage during the process.
•   Sharp parts: watch out for the pointy edges at the base of the stem.  They are SHARP!
•  Quantity: Harvest one eggplant at a time, or if you have multiple ripe fruits, you can harvest them in a single session.

Storing eggplant

• Handling: Handle harvested eggplants with care to avoid bruising or damage. Place them gently in a basket or container to prevent them from being squished or bumped around.
• Storage: If you're not using the eggplants immediately, store them in a cool, dry place, such as the refrigerator. They can last for up to a week, but usually no longer, when properly stored. Avoid washing the eggplants before storing, as moisture can promote spoilage.
• Culinary uses: Once harvested, the eggplants are ready to be enjoyed in various recipes. From grilling and roasting to stir-fries and bakes, there are numerous delicious dishes to explore with freshly harvested eggplants.

Remember, it's essential to harvest eggplants at the right time to ensure optimal flavor and texture. By paying attention to the size, color, texture, and stem condition, you can confidently harvest ripe and flavorful eggplants for your culinary delights.

Varieties and Types of Eggplant

The most common types of eggplants and their uses are:

1.  Globe Eggplant: The globe eggplant is the most common variety and is known for its large, round shape and glossy purple skin. It has a mild, slightly sweet flavor and creamy texture when cooked. Globe eggplants are versatile and can be used in various dishes, including stews, curries, stir-fries, and grilled preparations.
   
   
2. Japanese Eggplant: Japanese eggplants are long and slender with dark purple skin and a tender, delicate flavor. They have fewer seeds and a sweeter taste compared to the globe variety. Japanese eggplants are perfect for stir-fries, tempura, roasting, or grilling. Due to their thin skin, they cook quickly and can be used in recipes that require less cooking time.
    
   
3.  Italian Eggplant: Also known as the "baby eggplant" or "aubergine," Italian eggplants are small-sized with deep purple skin and a rich, slightly bitter taste. They have a firm texture and hold their shape well when cooked, making them ideal for grilling, roasting, or stuffing. They are commonly used in Mediterranean dishes like ratatouille, caponata, or eggplant Parmesan.
    
   
4. Thai Eggplant: Thai eggplants come in various colors and sizes, including green, white, or striped varieties. They are small and round, similar to cherry tomatoes. Thai eggplants have a slightly bitter taste and firm texture. They are commonly used in Southeast Asian cuisine, particularly in curries, stir-fries, and spicy salads.
    
5. Indian Eggplant: Indian eggplants, also known as "brinjals" or "baingan," have a small to medium size and come in different shapes and colors, such as round, elongated, or striped varieties. They have a slightly bitter taste and a dense, meaty texture. Indian eggplants are frequently used in traditional Indian recipes like baingan bharta (roasted and mashed eggplant), curries, pickles, or stuffed dishes.
    
6.  White Eggplant: White eggplants have a unique appearance with creamy white skin. They are similar in shape and size to the globe variety but have a slightly milder taste. White eggplants are often used in dishes where their color stands out, such as stir-fries, casseroles, or salads. They can also be grilled or baked for a subtle and elegant presentation.