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A variety of the Asian eggplant characterized by their long, thin shape and purple coloring. Providing the most delicate flavor of all eggplant varieties, Chinese Eggplant has a deliciously sweet and meaty flesh that is seedless. Since it is surrounded by a tender skin, this Eggplant is highly desirable for numerous stir-fry and sauté recipes. Chinese Eggplant is similar to a Japanese eggplant except that it is a bit longer and lighter in color. Chinese Eggplants range in color from white to lavender, while Japanese Eggplants are purple to purple-black in color. In recipes, either variety can be substituted for the other.
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