Scarlet eggplant Calories

Scarlet eggplant tastes distinctly bitter, with a mild, grassy quality. Its bitterness varies between fruits, and cooking softens the flavor without removing the characteristic bitter edge.

Scarlet eggplant can be sautéed, fried, roasted, or simmered. Trim and slice it, then cook until tender; garlic, onion, and tomato are common flavor partners that complement its bitterness.

Scarlet eggplant is naturally bitter, and that flavor is part of what distinguishes it from familiar globe eggplant. Individual fruits can taste more or less bitter depending on their variety and maturity.

To mellow scarlet eggplant, slice it, salt the pieces briefly, then rinse and pat them dry before cooking. Frying or cooking it with onion and tomato can also balance its bitter taste.

Yes, scarlet eggplant is edible raw, but it is usually more bitter and firm than when cooked. Wash it, trim the ends, and try thin slices in a salad if you want to taste it uncooked.

Scarlet eggplant is a different type of nightshade from the large, purple eggplant commonly sold in supermarkets. It is typically small and green, with a much more pronounced bitterness and firmer texture.

In Brazil, scarlet eggplant is often sautéed or fried and served as a side dish. It is commonly cooked with garlic or onion and can accompany rice, beans, and meat.

Choose scarlet eggplant with firm, glossy skin and no soft spots, shriveling, or decay. Smaller fruits may be less bitter, though bitterness varies and size alone cannot guarantee a mild flavor.

Yes, scarlet eggplant can be frozen, though it will be softer after thawing. Wash and slice it, briefly blanch the pieces, cool and drain them well, then freeze in an airtight container.