Chinese Eggplant

Vegetables

Chinese eggplant is a slender, elongated cultivar of Solanum melongena, developed and cultivated extensively in China. It differs from Western globe eggplants by its thinner skin, fewer seeds, and tender flesh, which cooks quickly and evenly. Its mild flavor and ability to absorb sauces make it a preferred choice in Chinese cuisine, particularly in stir-fried, braised, and spicy dishes such as yu xiang qie zi (fish-fragrant eggplant). Chinese eggplants thrive in hot, humid conditions, producing high yields during the summer season.