Which eggplant is sweeter

Read up on the different types of eggplant and how to use each so you too can be an auber-genius. It has a lighter, almost pastel exterior, with a white flesh and sweeter taste that fits its appearance. The Chinese variety contains fewer seeds than globe eggplants, and are therefore less bitter.

The interior is light, creamy, and delicately sweet, reflecting the beauty you see from the outside. Also known as striped eggplants, graffiti eggplants are distinguishable by their purple and white exterior.

They taste similar to standard eggplants, but also have a delicate sweetness. Purple and spherical, Indian eggplants—also known as baby eggplants—are known for their small, round appearance and tender texture.

The velvety interior works well in soups, stews, and dips, but you can also prepare Indian eggplants whole. Italian eggplants are like smaller, slightly sweeter, versions of globe eggplants that still maintain a thick, spongy texture.

The sweeter notes in Italian eggplant work well with salty and umami flavors, such as those in meat or cheese, making them perfect for an eggplant Parmesan or a layered dish like lasagna.

They have a delicate, spongy texture that works well in stir-fries and a creamy, slightly sweet taste. Start your FREE trial. Fine Cooking. Sign Up Login.

Article Which Eggplant Is Which? Scott Phillips. Save to Recipe Box. Add Private Note. Saved Add to List Add to List. Add Recipe Note. Most Popular. Classic Tomato Soup Recipe. Potato Gnocchi Recipe.

Osso Buco Recipe. Classic Bread Stuffing Recipe. Private Notes Edit Delete. There are as many variations on the reasons for using salt on eggplant as there are celebrity chefs.

The main reason to use salt on eggplant is because they have a very high moisture content. When eggplant is broiled or cooked in a pan, it will usually steam and end up being mushy. The solution is to draw the moisture out. By sprinkling salt on the eggplant, water is drawn to the surface. I have seen recommendations for using kosher salt. The only difference between kosher salt and regular table salt is the size of the granules.

Crystals of salt no matter what the size dissolve in the moisture on the surface of the eggplant and form a concentrated salt solution. The high concentration of salt then pulls moisture from inside the fruit. Rinsing and patting dry the eggplant won't result in it absorbing a significant amount of water it is porous but not a sponge.

The more salt you use or the longer it is on the eggplant, the more effective this technique will be. The other reason given for salting eggplant is to remove bitterness. This is a bit of an old wives chef's tale. Eggplant becomes bitter as it ages. All of the salt in the world can't change that. The key is to buy fresh eggplant and use it quickly. Eggplant has a very short shelf-life, so it is best to buy the day that you are going to use them.

Look for an eggplant with a smooth unblemished skin. Those with small pits are not fresh and any darkening or brown spots indicate bruising.