Eggplant, Chinese

Chinese eggplant is a type of eggplant (aubergine) that is long, slender, and typically light purple or lavender in color. It has a thin skin and a tender, mild flesh with fewer seeds than other varieties, giving it a less bitter and more delicate flavor. This makes it especially well-suited for stir-frying, roasting, grilling, and braising. Chinese eggplant also cooks quickly and absorbs flavors well, making it a popular choice in many Asian dishes.