Vegetable
Chinese Eggplant
A tier
Chinese eggplants are typically longer and lighter lavender-purple than Japanese types, with very tender skin and mild flesh that shines in garlic sauces, clay-pot dishes, and red-braises. They soak sauces eagerly and need attentive oil management so they do not become greasy sponges. Shape can be curved or straight depending on line. Stir-fry in hot wok with garlic and chili; steam or microwave first for less oil if desired. Skin stays on. Choose firm pale-purple fruit without brown spots.
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History
Chinese cultivation diversified long pale-purple eggplant types for regional cuisines.
Market garden selection refined tender-skinned Chinese eggplant forms.
Chinese eggplant became a staple in North American Chinese grocery produce.
Recipe media popularised Chinese eggplant for home garlic-sauce dishes.