Читать книгу Indian Cooking For Dummies - Monisha Bharadwaj - Страница 86
Eggplants
ОглавлениеEggplants are enjoyed in every regional cuisine of India. This shiny purple vegetable can be prepared in so many ways — combined with spices, yogurt, onions, or tomatoes, or thrown into curries to make them meatier and delicious. You’ve probably seen a variety of eggplants. Table 4-6 explains how to pick the right one.
TABLE 4-6 Buying Eggplant
| Variety | Description |
|---|---|
| Globe, American, or Dutch | These varieties are large with dark-purple skin. They’re good in many Indian recipes, such as curries, and for fire roasting (see Chapter 13) to mash with spices. Because they’re fat and meaty, they slice well for fritters, too. |
| Graffiti | Graffiti eggplant is pretty to look at, with purple and white stripes. They’re as versatile as the globe eggplant. The stripes aren’t retained during cooking, and they have fewer seeds than the globe eggplant. |
| Indian or Kenyan | These varieties are smaller and rounder, so they taste delicious stuffed. Slit it into quarters, leaving the stalk on, so you can fill with your favorite spice masala and cook whole. They can have lots of seeds, so if you’re looking for a smoother texture, choose the Chinese eggplant. |
| Chinese or Japanese | Long and thin, they’re meaty enough to be diced up for curries and can be stuffed. |
| White | There’s no difference in taste. They just look very pretty. |
