Bhartha (Spicy Indian Eggplant) Recipe on Food52 (2024)

FAQs

What is the difference between Indian eggplant and regular eggplant? ›

Indian eggplants are sweeter and more tender than American and Italian Eggplants. These eggplants are small and round, just a few inches long, and have a smooth, dark purple skin. Indian eggplants have a thicker skin than Chinese and Japanese, however, still not as thick as Americaan and Italian Eggplants.

Chinese eggplant are long and thin, and dark lavender in color. These are great in stir fries, braises, and pickles. Filipino eggplant are long and thin, and dark green in color with flushes of light purple. These are often braised, stewed, and fried.

Indian eggplants are an excellent source of fiber and contain some vitamin B6, vitamin K, and potassium. They also contain anthocyanins, which have antioxidant properties.

What's the difference between eggplant and Chinese eggplant? Chinese eggplants have fewer seeds than globes, which reduces their bitterness. And they have a thin skin. While they can be substituted for each other, globes may be less sweet, influencing the outcome of the final dish.

If it's an extra-large eggplant, the vegetable could be older and the skin tougher, therefore, it's a smart idea to peel it. But small, young eggplant have thin, tender skins that add great texture to the vegetable when cooked.

One of the most popular was the long, thin, purple eggplant from Taiwan known as Ping Tung. This is an exceptional eggplant with sweet, pleasant tasting flesh. The plants are incredibly prolific and produce throughout the entire season.

In the Philippines, eggplant is known as talong and is the number one vegetable in terms of production area. An average of 21,225 hectares is planted with eggplant each year. In India, it is grown on nearly 550,000 hectares, making the country the second largest producer after China with a 26% world production share.

Talong / Solanum melongena L./ EGGPLANT: Philippine Medicinal Herbs / Philippine Alternative Medicine.

Eggplant or Aubergine is a member of the Solanaceae or nightshade family which also includes tomatoes, potatoes, and peppers. It is grown primarily as a food crop. This species is native to South Central China, Laos, Myanmar, Thailand, and Vietnam. The plant is grown as a perennial in South Asia.

If you cut the eggplant and notice browning shortly afterward, the eggplant is safe to eat. However, if the eggplant is already brown when you first cut into it, then it should be thrown away.

What do Indians call eggplant? ›

I have often wondered why Indians call the eggplant as brinjal. The word "brinjal" is used to refer to the vegetable in India and some other countries, while the term "eggplant" is commonly used in the United States and other parts of the world.

Can You Eat Eggplant Raw? Luckily, the answer is yes! While the leaves and flowers can be toxic, the eggplant itself is safe to consume both raw and cooked, and the compound that some might be sensitive to, solanine, is only toxic when consumed in large quantities.

Roast or bake vegetables in a hot or moderate oven. Leave them whole or cut them into large pieces without adding liquid. This cooking method is best suited to vegetables with thick skins that protect the interior from drying or scorching, such as winter squash, potatoes, and eggplant.

When the weather gets hot, eggplants can prematurely turn yellow due to sun overexposure. Try using a shade cloth to protect those tender eggplants from sunburn, but don't forget to watch them carefully so you don't miss out! As you've discovered, some summer vegetables can overwinter in milder climates.

Well, way back in the 1700s, early European versions of eggplant were smaller and yellow or white. They looked like goose or chicken eggs, which led to the name “eggplant.”

Indian eggplants have a milder flavor and a crunchier flesh. The texture of these eggplants makes them great for grilling or roasting whole, and they're also delicious when used in stir fry dishes! You can even slice, bread, and fry them (because why not?).

As the name suggests, Indian eggplants are native to the warm climate of India, where they grow wild. In recent years, the small egg-shaped veggies, also known as baby eggplants, have become highly desired for their mild sweet flavor and creamy texture.

Standard Italian Eggplant

These eggplants exhibit a dark purple, sometimes lighter, smooth skin, encapsulating a cream-colored, tender flesh. They are excellent options for making dips, frying, sautéing, baking and slow roasting.