When buying eggplants to make roasted eggplants, should you choose the "purple" ones or the "green" ones?

I don’t know if you have noticed that when you buy eggplants in the supermarket, they come in two colors, one is purple and the other is green. Many people think that the green ones are not fully ripe. Yes, fully mature eggplants are purple. In fact, they are not. Purple eggplants and green eggplants are two varieties. Although they are both eggplants, they are different varieties. Since the varieties are different, there must be differences between them. of.

First of all, let’s talk about purple eggplants. Purple eggplants are the most common eggplants in life. Everyone knows the characteristics of purple eggplants. It consumes oil. This is because purple eggplants are relatively dry. In addition, The spongy nature of eggplant itself makes it particularly absorbent. Therefore, when frying eggplants, many people need to soak them in water to allow the eggplants to absorb enough water. In this way, the eggplants do not need so much oil. It consumes less oil and is not that greasy, but in general, purple eggplant still consumes a lot of oil and is equally greasy when cooked. The top layer is fine, but the most important thing is that it is particularly greasy at the bottom of the bowl.

Then there are green eggplants. Compared with purple eggplants, green eggplants have much more water and are much tenderer, so when frying, they don’t consume so much oil. After all, water and oil They are incompatible, and green eggplants already have enough water, so you don’t need to add so much oil when frying. However, the taste of purple eggplants is slightly worse than that of green eggplants. .

The biggest difference between "purple" eggplants and "green" eggplants is the texture! The meat of "purple" eggplants also has better toughness, while the meat of "green" eggplants is softer; the water content is also different. "Purple" eggplants have less water content, while "green" eggplants have more water; they contain The anthocyanins are also different. Relatively speaking, "purple" eggplants are slightly higher; the taste is also slightly different. Purple eggplants are more suitable for braised, sweet and sour, and steamed, while "green" eggplants are more suitable for stewing. , make soup...