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

FAQs

What is the secret to tender eggplant? ›

One of the secrets to cooking tender-but-never-mushy eggplant is salt. First, Stilo cuts her eggplant into the desired shape (rounds, cubes, planks, etc.), and then sprinkles the eggplant evenly with a generous amount of salt.

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.

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.

One of the most popular was the long, thin, purple eggplant from Taiwan known as Ping Tung. This is an exceptional eggplant with sweet, pleasant tasting flesh. The plants are incredibly prolific and produce throughout the entire season.

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.

Italian Eggplant

Not to be confused with its doppelganger the globe eggplant, the Italian eggplant has a similar color and shape, but is slightly smaller and sweeter. Plus, it has a more tender flesh than it's meatier American counterpart.

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.

When it's cooked, “it should turn fully tender, all the flesh should be somewhat custardy. If you have to, hammer it a bit, knock it around, let it start to collapse.” When you're roasting eggplant, like in YuChen's recipe, “make sure you give them enough space so they can cook evenly,” she says.

Heat 1/4 inch of grapeseed oil in a nonstick skillet over medium until hot enough for frying. The ideal temperature for frying eggplant is about 365-375 degrees F. The best way to monitor the temperature is to use a deep fry or candy thermometer; or, you can drop a small piece of bread into the oil.

While the leaves and flowers can be toxic, the eggplant itself is safe to consume both raw and cooked, and the compound that some might be sensitive to, solanine, is only toxic when consumed in large quantities.

Is eggplant good for a diabetic? ›

It showed that they could reduce levels of specific enzymes that influence sugar absorption, helping reduce blood sugar. Eggplants fit well into current dietary recommendations for controlling diabetes, which include a high-fiber diet rich in whole grains and vegetables.

Eggplant that is going bad may have dull skin or soft spots and a soft texture. The interior may be completely brown and slimy or may have an unpleasant odor. If your eggplant shows any of these signs, discard it.

How do you cook an eggplant so it's soft? You can slice it thinly, salt it to pull out some moisture, then shallow fry the slices until soft. You can stick the whole eggplant in the oven, in a pan so it doesn't drip, and roast it at 400°F until it starts to collapse.

You Keep the Skin On

"If it's a larger vegetable, the skin tends to be thicker and harder to chew. So peeling the skin off and cubing it for roasting or sautéing is the way to go," says Maria Covarrubias, in-house chef at Chosen Foods.

Why do you soak eggplant in water and vinegar? Soaking eggplant in water and vinegar helps remove some of the vegetable's natural bitterness. This step also helps preserve some of the skin's color so it stays a vibrant purple even after cooking.