Quote:
Originally Posted by Scooty
In general, asian eggplants have thinner skin, less seedy, milder taste even when mature. I'd probably also argue they have a higher water content. They have less dense flesh and usually have more give or shrinkage when cooked, but the end result is usually more creamy texture.
Besides Ping Tung, Ma-Zu I really liked some of the japanese eggplants kamo and mitoyo.
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Scooty... Is there alot of difference between the eggplants from Thailand and Japanese?
With some of the ones I got saying they are pea to plum size, it doesn't sound like they would easily make eggplant parmesan. So how do folks eat these?