George Shirley wrote:
> Omelet wrote:
>
>> In article >,
>> George Shirley > wrote:
>>
>>>>> Try the Japanese eggplant, no harsh or bitter flavor, no need to
>>>>> salt and squeeze, just peel and cook. That's the only kind we grow
>>>>> anymore. We've grown Ichiban variety for years and this year we're
>>>>> trying PingTung.
>>>>
>>>> Those long slender ones that look like a zucchini?
>>>
>>> If there were purple zukes you would be right. <G> They're sweet
>>> eggplant and easy to grow in most areas. Japan isn't exactly a
>>> tropical country.
>>
>>
>> Yes, and I've also seen them in white.
>
>
> Also come in green and lavender in case you want to decorate your table.

And what's with people still salting raw eggplant? i thought modern
agribusiness had bred out the neuro toxin in the eggplant that makes it
bitter upon cooking?

I cant recall the last time i salted egg plant, other than that it was
in Oregon over 30 years ago.

I do like those japanese eggplants for their convenient size, but to me
they seem less strongly flavored than the larger, fatter aubergines.

But even then, with a nicely seasoned coating and a quick sauté in hot
oil the japanese eggplants are quite nice, and one is just the right
size for 2 people as a side dish.
--
JL