So I did a taste test between three types of eggplants from my farmer’s market.
But I lost my notes from the experiment 😦
Instead, I have some research I did after the jump, but I might as well give you all of the synonyms for the eggplant right now: aubergine = berenjena = brinjal = garden egg = egg apple = patlican = melongene = melanzane = Guinea squash. Yay learning.
I love eggplant, but I wanted to test different varieties and subject these varieties to my previous tests I have done on eggplants.
As you can see here, there are many different varieties of eggplants outside of the common Italian and American (or globe) eggplants. I am pretty sure that I will never see some of these eggplants unless I travel to their country of origin (like the Thai eggplants that look like grapes).
At my farmer’s market, I was lucky to find three kinds:
- The American or Globe eggplant, dark purple, pear shaped
- Chinese eggplant, usually thinner, more delicate flavor, not as bitter
- Rosa Bianca eggplant, with its pretty stripes with a mild and sweet flavor
Unfortunately, I lost my notes! My girlfriend and I salted the eggplants first, drained them, dried them, and then baked with some olive oil (and a sprig of rosemary that accompanied the eggplant slices in the oven). I do not even recall the oven temperature and time. But I am sure I used the lessons from my previous posts on eggplants:
- Does salting the eggplant before make a difference? (I discovered yes, it does) and when does one brush olive oil on the eggplant?
- When to apply olive oil when grilling eggplant.
From what I recall, there WERE very slight differences in texture and taste, but not great differences. I do wish I had my notes intact, but that means I’ll just have to re-do this taste test.
Until then, enjoy my photos from the test: