No one needs an introduction to what eggplants are. The fruit is widely used throughout kitchens across the world for a number of different recipes thanks to its unique shape. All those that are even a little familiar with cooking surely know about the fact that there are all kinds of different eggplants which are available in many shapes and sizes.
These shapes and sizes indicate exactly what type of eggplant the one being inspected is, awhile also indicating how it tastes, which recipes it works well in, and more of the sort.
Two very common types of this fruit in particular are the Chinese and Japanese eggplant, which are believed by many to be very similar to one another in more ways than one. Lots of people find it difficult to differentiate between these two at first glance, and that’s because they look quite similar.
There are also many other similarities, but there’re also lots of differences to take into account. That said, here’s a brief comparison which highlights both these similarities and these differences so that everyone can easily differentiate the two.
Chinese vs Japanese Eggplant
Appearance
The first difference worth noting, which is obviously the first difference that anyone will notice when they look at both types of fruit put in front of them, are their appearances. While these may not be too obvious to differentiate between at first, putting the two together makes things much clearer.
Both of them have a relatively longer and narrow shape compared to other eggplant types, but the appearance of the Chinese eggplant in particular is more narrow. On top of this, they tend to be more narrow out of the two as well. There is a noticeable difference in their colour as well. The Chinese eggplant tends to be lighter, while the Japanese one has a darker appearance that is very similar to that of globe eggplants.
Texture
In terms of texture, Japanese and Chinese eggplants can be completely different from each other. While this texture varies depending on the way that either are prepared, Chinese ones usually remain tender throughout and are very easy to munch down on. They have a smooth texture that goes well in specific types of food when prepared in specific ways. This texture doesn’t affect the feel and taste though, as it also means that Chinese eggplants usually cook much quicker.
As for Japanese eggplants, these also have a soft texture, but one that is a lot spongier than it is smooth. They also have thinner skin. This sponge like texture in particular allows the fruit to absorb sauces and other juices as well as possible. That is one specific reason for them being so popular for cooking purposes, and a reason why they’re a key part of so many different recipes out there.
Taste
Both of these eggplant types are believed to be quite similar in taste based on overall qualities. That’s because both of them are known to have relatively sweeter tastes as compared to all their other international counterparts. But one thing worth noting is that the taste of the Chinese eggplant is especially sweet, and there’s a pretty good reason for why this is the case.
As some people might know, eggplants have seeds inside them which completely change the way that they taste. Since Japanese eggplants have less seeds than most eggplants but more than the Chinese variant, they taste sweet but bitter as compared to the Chinese eggplant. The Chinese variant on the other hand, has little to no seeds at all, providing it with a unique, sweeter taste that’s not find in many versions of this fruit.
Uses
Obviously, the two are used for cooking and eating purposes, but getting down to specifics, they are completely different. Chinese eggplants are usually associated with recipes based around stir-frying, flash-frying, baking, and more of the sort.
This is quite different compared to the methods used for Japanese eggplants, which usually revolve around processes roasting, grilling, and others. But, despite all of these differences in all of these different aspects, it is worth noting that the two are still interchangeable.