Thread: Asian Eggplant
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Old March 12, 2016   #15
Scooty
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Join Date: Mar 2016
Location: Chicago-land & SO-cal
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Quote:
Originally Posted by Starlight View Post
Thank you for the advice. I have got to quit watching all these international cooking shows. Makes me want to try and grow some of the stuff I see them cooking with. I googled Mitoyo . It does look to be a good one to try.

Cole.... While I was googling for Mitoyo, I noticed Baker Creek said that Hansel attracted the most bugs. You may want to re-think that one.
I remember eating a japanese version of eggplant parmasean. It was using a japanese eggplant but they went quite light on the sauce. Tasted fine to me. Eggplant was super soft, even with skin on; thickcut you don't need a knife, but you barely taste the eggplant though. The slightly bitter/mature taste on some of the med varieties is something a lot of people like I think in heavier dishes.
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