Can a "regular" eggplant be substituted for a chinese eggplant in a recipe?
I'm going to attempt this hot and sour chinese eggplant recipe which calls for chinese eggplant. However, I only have a "regular" eggplant that you find in the typical American grocery store.
Can this be used as a direct substitution?
Are there any caveats I should be aware of?
My eggplant is 9" long and 4" thick at it's widest. Is this equivalent to 2 long chinese eggplants?
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The Chinese eggplant will have a thinner skin, less seeds (read: less bitterness); as a result, it will have an overall more delicate flavor.
You can substitute a globe eggplant (the kind usually sold in American grocery stores) equally; just be aware you'll get extra "eggplant" flavor.
Since the recipe you're using has strong flavors already, this should not be a problem. However, if the recipe were using more delicate flavors, it would not turn out quite as the recipe author intended.
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