Ichiban is the most common of the Japanese eggplant varieties. These eggplants have a sweet, mild taste with tender texture and thin skin. Because of the thin skin, you don’t have to peel Japanese eggplant before cooking. They produce dark, purple fruit that grows up to 10 inches long.
Can you eat the skin of an Ichiban eggplant?
The Japanese eggplant’s thinner skin may be more easily cooked and consumed than the thick skin of a normal eggplant. The skin is also full of fiber that can help keep you feeling full, regulate your digestion and even lower cholesterol.
Do Japanese eggplant need to be peeled?
Do you need to peel the skin of Japanese eggplant? Generally, the smaller the eggplant, the more tender the skin is and therefore can be eaten. The larger eggplants however have tougher skin and are best eaten with the skin peeled.
What is Ichiban eggplant?
One of the first to mature; grows long, slender, midnight purple fruit. Upright, thornless plants are highly productive. These tender eggplants can be stir-fried, grilled, baked or fried. Prime when picked at 6-8 inches long.
When should I pick my Ichiban eggplant?
Prepare to harvest Japanese eggplants around 70 to 80 days after transplanting, or when they’re about the size of a finger (for the Little Finger variety) or a hot dog (for the Ichiban variety), and the skin is glossy and wrinkle-free.
Can I eat Japanese eggplant skin?
And here’s an advantage of the Japanese variety: its thin skin doesn’t need to be peeled. There are many ways to cook it — try grilling, sautéing or baking thin slices. But the way you cook eggplant — and what you add to give it flavor — can change its nutritional profile. (See recipe below.)
How do you peel Japanese eggplant?
Japanese eggplant has a thin skin, so it is no need to peel it and you can grill or bake them. It will be soft and pleasant to eat!
What is the difference between eggplant and Japanese eggplant?
Fairytale eggplant, on the other hand, are very slender. Chinese and Japanese eggplant are similar to each other in size and shape, which is to say that they are long and slender. The difference is that Chinese are lighter purple, and Japanese are a dark purple like the American eggplant.
Can you eat raw Japanese eggplant?
Like all other eggplant, Japanese eggplant is never eaten raw. But unlike larger, seedier eggplant, Japanese eggplant generally doesn’t need salting. Because of its firm texture, which turns creamy during cooking yet holds its shape, Japanese eggplant is especially good for baking, broiling, grilling, and stir-frying.
How do you know when Japanese eggplant is ripe?
To know for sure your eggplant is ready, harvest one and cut it open. The skin should be tender and delicate, the flesh firm, and the seeds should be small, pale and tightly packed. In an overripe eggplant, the seeds will be darker, and the flesh around the mature seeds may be looser.
How do you store Ichiban eggplant?
The best place to store eggplant is not in the refrigerator, but at room temperature, where it’s likely to last longer. Keep eggplant in a cool spot, away from direct sunlight, and use it as soon as possible after harvesting or buying.
What is the best tasting eggplant?
Sweet, tender, flavorful and creamy, Fairy Tale are simply the best eggplants we’ve ever tasted,” says Taylor. This quick-cooking variety is so delicious that it doesn’t even need to be salted. Taylor suggests slicing them lengthwise, then tossing them into stir-fries or sautés, or skewering them on the grill.
How big are Ichiban eggplants?
10-inch-long
‘Ichiban’ produces slim, purplish-black, 10-inch-long fruits on purple stems. The fruits have thin skins with a delicate, sweet, and mild flavor, and a succulent texture. Plants grow in an upright form, reaching 3-4 feet tall, and 2-3 feet wide at maturity.
How big do Japanese eggplants get?
If grown under the right conditions, Japanese eggplants grow up to 4-feet tall and 3-feet wide. The plants reach full size in 50 to 60 days. They need plenty of space in the garden, so all parts of the plant get direct sunlight.
How many eggplants do you get per plant?
The standard eggplant produces egg-shaped, glossy, purple-black fruit. ‘Black Beauty’ is the traditional eggplant size. One plant produces 4 to 6 large rounded fruit.
How big do Japanese eggplant plants get?
A healthy and mature Japanese eggplant plant will take up about 3 feet of space in the garden for its canopy to expand and will grow about 4 feet tall. Space the plants a minimum of 24 inches apart so that the leaves and fruit aren’t crowded. The eggplants need to be in well-drained soil that is rich in nutrients.
Do you have to salt Japanese eggplant before cooking?
Flavor: Globe eggplants have a slightly bitter taste, so chefs prefer salting or seasoning them during preparation. Japanese eggplants have a milder flavor with a sweet tinge and don’t require as much salt or seasonings.
Do I need to peel eggplant before frying?
Do you have to peel eggplant before you cook it? You don’t. The skin is entirely edible, though with larger eggplants it can be a little tough. If your eggplant is young, tender, and on the small side, the nutrient-rich skin can probably be left on for skillet frying or braising.
Why do you soak eggplant before cooking?
Soak eggplant slices or cubes in milk for about 30 minutes before cooking. The milk not only tempers the bitterness, but it actually makes for eggplant that is extra creamy, since the vegetable acts like a sponge and soaks up a good amount of milk in its flesh.
Does Japanese eggplant taste different?
How to cook them: Japanese eggplants have a thin skin and sponge-like texture which quickly absorbs sauces and flavors. They also have a slightly sweeter taste which pairs well with miso, soy sauce, and ginger.
Should I peel my eggplant for eggplant parmesan?
The peel of an eggplant is completely edible. However, as the eggplant grows bigger and matures, the peel may become tough and bitter. People often prefer to peel larger eggplants because of this, but smaller eggplants do just fine unpeeled. It ends up being a matter of personal preference.