Eggplant

Korean name: 가지
Romanized: Gaji

Gaji 가지

Korean eggplants are long, thin, and light to dark purple. Their skin is thin and their texture softer and less spongy than Western globeshaped eggplants. They also have a sweeter, milder flavor. You can find them at many Asian markets and also at some farmers’ markets and regular supermarkets. Ordinary eggplant can be substituted.

Posted on Saturday, October 25th, 2008 at 9:02 pm. Last updated on April 15, 2020.
Tagged: asian eggplant, eggplant, 가지, gaji, korean food, korean ingredients

Recipes that use eggplant:

2 Comments:

miriam& has 3 comments
Posted July 23rd, 2009 at 11:40 am | Log in to reply.

i cannot fin these kind of eggplant where i live can I use the regular ones?
- Maangchi New York City joined 8/08 & has 12,051 comments
  Posted July 23rd, 2009 at 4:19 pm | Log in to reply.
  
  It’s usually sold at an Asian grocery store.
  You can still make gajinamul with eggplants sold in any grocery stores. Be sure to skin the eggplant and cut it into chunks and follow this recipe.