Chinese eggplant bush , also known as Asiatic mad apple or Japanese eggplant , is a unique variety of eggplant bush that offers a different sense of taste and texture liken to regular eggplant . While both character have their own merits , Chinese eggplant stand out for several reasons .
One of the distinctive quality of Taiwanese eggplant is its most seedless nature . Unlike regular eggplants that can be filled with numerous little and bitter seeds , Formosan Solanum melongena have minimum germ . This makes them more enjoyable to eat as they are less bitter and slightly sweeter in taste . The absence of excessive seeds also means that the material body of Taiwanese mad apple is smoother and has a more ticklish texture .
When it add up to preparation , Taiwanese eggplants have a few vantage . Due to their bid flesh , they cook quickly and demand less time to cushion compared to regular eggplants . This makes them an ideal choice for stir - frying , where a shorter cooking fourth dimension helps to retain their innate sapidity and foreclose them from becoming schmaltzy . Chinese eggplants also hold their shape well when baked , earn them suitable for smasher such as stuffed mad apple or roasted eggplant cut .
Another benefit of Taiwanese eggplant is their versatility in various culinary art . They are normally used in Chinese , Japanese , and other Asian cuisines , where they are featured in a wide range of dishes . Chinese eggplants can be stir - fried with garlic and soja bean sauce , braised in a flavorful sauce , or used in traditional dishes like Szechuan aubergine . Their soft and slimly dulcet flavor blends well with other component , allowing them to complement and raise the overall taste of a dish .
In term of nutritional value , both Chinese brinjal and regular eggplant declare oneself similar wellness benefits . They are low in calorie , high in fiber , and a proficient source of vitamins and mineral . However , Chinese eggplants may have a slight reward over regular eggplants in terms of taste , as their boil down bitterness and sweeter flavor can make them more appealing to those who are not partial of the strong taste of steady brinjal .
Personal experience : As a gardening partisan , I have maturate both veritable and Formosan Solanum melongena in my backyard . I have found that Chinese eggplants are promiscuous to spring up and pull off . They tend to have a higher yield and are less prone to pests and disease compared to regular brinjal . Moreover , their speedy cooking time and sweeter mouthful have made them a dearie in my kitchen . I often utilize Chinese eggplants in stir - Roger Fry , curry , and even as a substitute for meat in vegetarian bag .
While both regular garden egg and Formosan aubergine have their own unequalled qualities , Taiwanese mad apple offers a slenderly sweeter taste , attendant texture , and faster cookery time . Its most seedless nature relieve oneself it less sulphurous and more enjoyable to eat . Formosan eggplants are versatile in various culinary art and can be used in a all-inclusive cooking stove of dishes . at long last , whether Chinese eggplant is well than regular eggplant depends on personal druthers and the specific dish being prepared .
Caroline Bates
