Glossary–F

Eggplant – Also known as “aubergine” is a berry that is consumed like a vegetable and has been cultivated in China since around 500 B.C. The Chinese eggplant is whitish, both inside and outside. It is 6 to 8 inches long and shaped rather like a cucumber. You will find this vegetable all year round at Chinese grocery stores, but you can also substitute the common purple-skinned variety, for they are similar in taste and texture. There are several kinds of purple eggplants: the large American variety, and the very small ones native to the Mediterranean region and to Japan. These small ones are frequently more tasty and tender than the larger vegetable. Sometimes, eggplants, no matter what variety you are using, have a bit of harsh taste. Soaking them in water before using will remove this. The most common variety both in North America and in Europe is deep purple and pear-shaped. The skin is edible, although in certain varieties it can be bitter. The yellowish white flesh is spongy and contains small brownish edible seeds. Small and young specimens of eggplant contain fewer seeds and their skin is tenderer and less bitter so there is no need to peel them, but older ones should be peeled before preparing. When buying, look for firm, smooth skin with no blemishes. They can be kept in the refrigerator for a slightly longer period. Only cut the eggplant right before throwing into the wok as the flesh discolors quickly. One pound of eggplant equals 4 cups chopped eggplant.