Chinese Eggplant
Chinese eggplant is similar to Japanese but typically longer, lighter in color (lavender to pale purple), and with an even thinner skin. It's a staple in Chinese, Thai, and Vietnamese cooking, particularly in dishes like Sichuan-style fish-fragrant eggplant (yú xiāng qiézi) and Thai green curry.
Long and very slender (8–12 inches), lavender to pale purple skin — noticeably lighter than Japanese varieties. The skin is extremely thin and the flesh is very pale, almost white, with minimal seeds.
Texture: The most tender of all eggplant varieties — extremely silky when cooked. The very thin skin practically dissolves.
Flavor: The mildest and sweetest of the Asian eggplants with barely any bitterness. An extremely neutral flavor that absorbs bold sauces — garlic, ginger, chili, black bean paste — magnificently.
Fish-Fragrant Style
The classic Sichuan preparation: stir-fry with garlic, ginger, chili bean paste, and a sweet-sour sauce.
Steaming
Steam whole and dress with soy, sesame oil, and scallions — preserves the silky texture perfectly.
Stir-Frying
Cut into bite-size pieces for any stir-fry — absorbs wok flavors and sauces exceptionally well.
Braising
Braise in a savory sauce with pork or tofu — the flesh becomes meltingly tender and fully flavored.
• Do not peel — the thin skin is tender and helps the pieces hold together during cooking
• Cut on a diagonal for more surface area to absorb sauce
• Can substitute for Japanese eggplant in any recipe
The most delicate of the common eggplant varieties — use within 3–4 days. Store in the crisper, not the coldest part of the fridge.