FOOD NEWS
What Are Chinese Eggplants (And What Makes
Them So Versatile)?
By David Tran
Eggplants, often referred to as aubergines or brinjal, are shining orb-shaped fruits packed with antioxidants, fiber, vitamins, and minerals. Originally grown in China and India, eggplants are now popular all over the world, although Chinese eggplants differ significantly from the more common globe eggplants.
Native to China, Chinese eggplants are as purple as globe eggplants but are longer, skinnier, seedless, and have a meatier texture and sweeter flavor with white interiors. Even while Chinese eggplants are widely available in food stores, particularly Asian supermarkets, you can grow the plant yourself in the summer in warm temperatures between 70 and 85 degrees.
While globe eggplants are only suited for grilling and roasting and in stews, Chinese eggplants can be used for stir-frying, sautéing, and braising, and can be used in nearly any traditional Chinese fare, such as the classic Sichuan dish or a simple chicken or tofu stir-fry. They are also naturally sweet in flavor, so they don’t need to be salted to reduce moisture and bitterness.