WHAT IS IT?
Indian eggplants are a purplish-burgundy, cute little egg shaped fruit that is most commonly used in indian cooking and is usually stuffed or curried.
HOW IS IT USED?
Indian eggplants are usually used in stuffed or used in curries. A popular Indian dish that uses this is Bharta, which is a spicy vegetarian mashed eggplant dish made with roasted eggplant.
Like the Chinese Eggplant, I found you didn’t need to salt these eggplant as well since they don’t have a strong bitter taste to it.
Personally, I use this eggplant interchangeably with the Chinese eggplant when I’m feeling like using minified eggplants – and if I can find them.
Recipe Ideas that use Indian Eggplant:
WHERE DO I FIND IT?
I have never seen these at a local supermarket so it was surprising when they did have it that one day – so I nabbed it up. So I won’t say you can’t find it from your local grocery store but I’d say it’s rare to find it there but you may find it there! 🙂
You can almost always find them at Asian or Indian supermarkets.
When you are picking them out at the grocery store, find firm ones with no brown blemishes or dents. The eggplant should have a smooth skin and be wrinkle free and a rich purplish burgundy colour.
Indian eggplant, like the Chinese eggplant has a slightly sweet flavour to it but it also has a bit of a light tang as well.
Because of the tiny size and shape of the eggplant, it contains a bit more seeds than other eggplants.
Depending on how it’s cooked, the texture can be very different. Typically if heat is applied to it, it has a very soft and creamy texture.
When cooking it, the flesh of the eggplant is almost like a sponge, so it absorbs the flavours and sauces of dishes very well and creates flavourful dishes.
You can store eggplant in room temperature away from the sun. However if you live in a very hot area and your kitchen is usually on the hot side then store the eggplant in the fridge.