Eggplant, Chinese

Compared to the familiar American eggplant, Chinese eggplant are long and cylindrical with blushing pink thin skin,. They have delicate flavor, creamy texture and not as many seeds that tend to make eggplants bitter.

Pack Size

30# Case
10# Case

Applications/Techniques

Eggplants are used in a variety of culinary techniques in cuisines around the world. They are used as an ingredient of vegetable tempura in Japan. They are stewed in the French dish ratatouille, mixed with beef or lamb and aromatics in the classic Greek dish moussaka. Eggplants are roasted until the skin is charred and the creamy pulp is then blended with lemon, tahini and garlic for the Indian dish baba ghanoush. They are also excellent in pizzas, pastas, summer vegetable ragouts, gratins and the classic eggplant parmesan.

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