Chinese Eggplant


– Chinese Eggplant
– Qiézi – 茄子

The Chinese eggplant will have a thinner skin, less seeds, less bitterness and as a result, it will have an overall more delicate flavor. Chinese Eggplant is a delicate plant, often cultivated tender and grown in tropical climates. The eggplant has an elongated shape, a glossy purple skin and a white inside flesh with meaty texture. It is native to Asia (India) and spread to Africa and then the Mediterranean area during middle ages. Made its way to England and America during the 16th century. The raw eggplant can have a bitter taste but develops a tender complexion and rich mild flavor when cooked. Due to the texture and bulk is often used as a meat substitute in vegetarian and vegan cuisines. It is used in a wide variety of dishes; from soups and stews to being eaten alone, just roasted or grilled.