There are fewer seeds than globe eggplants hence are less bitter than globe eggplants.Īnother interesting type of eggplant is Thai eggplant. They are longer in shape with light purple skin.
Globe eggplants have a “meaty” texture so can be used to substitute meat in dishes like parmigiana and lasagne.Ĭhinese eggplants are also popular and great for flash frying, sautéeing and grilling.
BROWN EGGPLANT FLESH WATER SKIN
The most common eggplant you will find here in Australia is the globe eggplant, egg-shaped with glossy purple skin and spongy white flesh. However, different cultivators will produce fruit with different sizes, shapes and colours. Ha.Īlso known as aubergine in Europe and brinjal in Southeast Asia, there are three main varieties of eggplant – common, dwarf and snake. Guess I am now catching up with all the missed moments of eggplant in my childhood. And my mum didn’t.Įven though China is the biggest producer of eggplant these days, my mum didn’t use much of it in her Cantonese cooking or Asian sides. I believe it is one of those vegetables that you either like or don’t. With toasted sesame seeds, spring onion and coriander, this is a delicious Asian eggplant side dish.Įggplant is one of my favourite vegetables but strangely enough, not a big part of my childhood. The glaze was spicy, sweet and sticky and absorbed by the roasted eggplant so well. The result of mixing gochujang, kecap manis, soy sauce and brown sugar together was amazing. So with a tub of gochujang in the fridge, I experimented.
I felt like something a little sweeter than miso which balsamic would be the perfect candidate, but I wanted more punch. What about flavouring? Did we want to go Asian, like miso again? Or we try Italian with a balsamic glaze? I definitely wanted to recreate that texture with my roasted eggplant. When cooked perfectly, the texture of the eggplant literally melts in your mouth. I have always been a big fan of nasu dengaku, a Japanese style miso-glazed eggplant.
Hmm…I think they are 5 solid reasons why you will love this Roasted Asian eggplant with gochujang glaze.
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