Chinese Eggplant
Estimated Inventory, 30 lbs : 12.22
This item was last sold on : 07/01/25
Description/Taste
Chinese eggplants are elongated and cylindrical in shape, averaging 12 to 20 centimeters in length and 2.5 to 5 centimeters in diameter. Each eggplant may be straight to slightly curved with blunt, tapered ends, and is topped with a dark green-purple cap on the stem end. Chinese eggplants have thin skin that does not need to be peeled and showcase variegated violet, royal purple, and dark purple hues, depending on the specific type and growing conditions. Underneath the surface, the white to ivory flesh is semi-firm, slightly spongy, and springy, enveloping a few tiny brown to tan colored seeds. Chinese eggplants are firmer than other kinds, and when cooked, the flesh becomes dense, meaty, tender, and succulent. Look for Chinese eggplants that are taut, have shiny skin, and don’t have soft spots. Chinese eggplants are not edible raw and should be cooked before consumption. The eggplants have a mild and sweet taste without any bitterness that may be associated with other eggplant cultivars.
Seasons/Availability
Chinese eggplants are available year-round, with a peak season in the summer through fall.
Current Facts
Chinese eggplants, botanically classified as Solanum melongena, are a category of long and slender varieties belonging to the Solanaceae or nightshade family. The name Chinese eggplant is a general descriptor for cultivars that are similar in appearance and have few seeds. Chinese eggplants are characteristically purple and are known for their mild, sweet taste and tender, meaty texture. This type of eggplant is one of the most popular categories sold in Asia and is used in a wide array of savory culinary dishes. Chinese eggplants have little to no seeds, reducing bitterness and improving their overall flavor. The eggplants also cook quickly due to their thin skin and are primarily used in stir-fries, purees, and fried preparations. Despite their location-specific name, Chinese eggplants have expanded in cultivation worldwide and are a popular type sold through commercial retailers.
Nutritional Value
Chinese eggplants have been utilized in Traditional Chinese Medicine as a sweet-tasting ingredient that is cooling in nature. Eggplants are believed to clear heat from the body, improve circulation, lessen swelling, and widen the intestine, traits ideal during the warm, humid summer months when eggplants are in peak season. Eggplants provide anthocyanins, organic compounds with antioxidant properties that reduce inflammation and protect overall bodily health. Anthocyanins also contribute to the eggplant’s signature purple coloring. Vitamins in eggplants include A, C, and K to maintain healthy organs, strengthen the immune system, and aid in faster wound healing. Eggplants also provide minerals like manganese, potassium, calcium, phosphorus, copper, iron, and magnesium. Minerals help the body support bone and teeth health, balance fluid levels, contribute to energy production, and control daily nerve functions.
Applications
Chinese eggplants have a mild, sweet taste suited for cooked preparations. The elongated eggplants are known for having thin skin, allowing them to cook faster than other eggplant types. Chinese eggplants are prevalently used in stir-fries across Asia and are commonly cooked with aromatics like green onions, garlic, ginger, and chile peppers for enhanced flavoring. Once stir-fried, Chinese eggplants are served hot or cold in main and side dishes. They are also frequently braised, grilled, steamed, or pan-fried. In China, purple eggplants are sliced, coated in starch and flour, and fried until crisp. Eggplants are also cut into thick pieces and are delicately sliced partially open to stuff with minced meats, especially pork. The stuffed slices are coated in a batter and fried or pan-fried as a popular, everyday recipe in Southern China. A distinct dish utilizing Chinese eggplant’s elongated shape is panlong eggplant, also called dragon eggplant. This dish slices Chinese eggplants in a distinct, diagonal way to create a long, spiral shape. The eggplants are stuffed with meat, cooked, arranged on a plate in aesthetically pleasing rings or crescent shapes, and covered in aromatic sauces. Chinese eggplants, in general, are commonly steamed and mashed with garlic into rice throughout Asia. The eggplants are also cooked and pickled with garlic or sliced into thin ribbons and rolled with meat and vegetables into a soy-sauce-based dish. It is important to note that eggplants readily absorb oil. Steaming the flesh until it is half-cooked before frying or dry cooking it before adding oil will help reduce the amount of oil absorbed into the eggplant to make the dish healthier. Chinese eggplants pair well with spicy, sweet, and savory flavors, especially with herbs like cilantro and basil, tofu, seafood, and meats like beef, pork, and poultry. Whole, unwashed Chinese eggplants will keep up to one week when stored wrapped in a paper towel and placed in an open bag in the refrigerator. Eggplants can also be kept for a few days at room temperature in a cool and dry location.
Ethnic/Cultural Info
One of the most famous dishes in China using eggplant as a central ingredient is called yúxiāng qiézi, meaning fish-flavored or fish fragrance eggplant. There are many theories and legends surrounding the creation of this dish. The most prevalent story stems from Sichuan, a province in Southwestern China. It is said that a specific mixture of aromatics, including garlic, onions, chile peppers, and ginger, was often combined in Sichuan to help remove fishy odors and tastes from fish dishes. Soy sauce and vinegar were also incorporated into the dish to create a fragrant and pleasing meal. One version of the story claims a Sichuan housewife used leftover seasonings from a fish dish to cook vegetables to avoid waste. The dish was praised for its taste and became a favorite recipe throughout Sichuan, especially when cooked with eggplant. While these stories are merely folklore and have not been proven true, the prevalence of fish-flavored recipes in Sichuan confirms the dish’s popularity as a specialty meal of the province. Fish-flavored eggplant is often connected to the city of Dazhou in Sichuan, and the recipe has evolved over time and expanded to an everyday meal made throughout Asia. In modern day, the aromatics used in fish-flavored eggplant are also used in variations for other types of fish-flavored meat and vegetables.
Geography/History
Chinese eggplant is a descendant of ancient eggplant varieties native to Asia. The history of wild eggplants is heavily debated among scientists, with possible sites of origin traced to areas of India, Burma, Southeast Asia, and Southwest China. One of the earliest records of eggplant recorded in China was found in Tong Yue, an ancient document written by Wang Bao around 59 BCE. It is believed that eggplants were being grown as a domesticated crop in China during this time, and later, during the 4th to 6th centuries, new varieties and eggplant types were created through selective breeding practices. Eggplant cultivation expanded across China by the early 11th century, and elongated eggplants began to appear in the 14th century. The term Chinese eggplant represents varieties that are low in seeds, have a purple coloring, and an elongated, slender appearance. These types of eggplant have been bred throughout history, and varieties are continually improved to meet changing cultivation needs. Chinese eggplants have also spread globally as a commercial crop. Today, Chinese eggplants are grown worldwide and are found in fresh markets, supermarkets, and wholesalers.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Sovereign Thai Cuisine | San Diego CA | 619-887-2000 |
| UCSD Food & Nutrition Department Hillcrest | San Diego CA | 619-380-9840 |
| Kappa Sushi | San Diego CA | 858-566-3388 |
| Stone Brewing World Bistro & Gardens | Escondido CA | 915-861-2297 |
| Mister A's | San Diego CA | 619-239-1377 |
| Great Maple Hillcrest | San Diego CA | 619-255-2282 |
| Le Parfait Paris | San Diego CA | 619-245-4457 |
| Yoann Taboyan, Personal Chef | San Diego CA | 347-277-1958 |
| Under Belly-Uptown | San Diego CA | 619-269-4626 |
| Rancho Santa Fe Golf Club | Rancho Santa Fe CA | 858-756-1582 |
| The Santaluz Club Inc - Banquet | San Diego CA | 858-759-3150 |
| The Joint | San Diego CA | 619-222-8272 |
| Lodge at Torrey Pines Grill | San Diego CA | 858-453-4420 |
| Crudo Cevicheria & Oyster Bar | San Diego CA | 619-313-9127 |
| Bridges at Rancho Santa Fe | Rancho Santa Fe CA | 858-759-6063 |
| PFC Fitness Camp | Carlsbad CA | 888-488-8936 |
| Artifact at Mingei | San Diego CA | 619-846-2164 |
| Continental Catering Inc | La Mesa CA | 907-738-9264 |
| The Seabird Resort | Oceanside CA | 442-222-9505 |
| Cloak and Petal | San Diego CA | 626-319-6878 |
| Rosewood Social | San Juan Capistrano CA | 669-243-8403 |
| US Grant Hotel Main | San Diego CA | 619-232-3121 |
| UCSD Health East campus | San Diego CA | 619-578-3373 |
| Brigantine La Mesa | La Mesa CA | 619-465-1935 |
| Choi's | San Diego CA | 858-900-1224 |
| Under Belly-Little Italy Kitchen | San Diego CA | 619-269-4626 |
| Secret Sister | San Diego CA | 619-281-0718 |
| The Plot | Oceanside CA | 422-266-8200 |
| Prager Brothers Artisan Bread | Carlsbad CA | 760-445-9536 |
| The Shores | La Jolla CA | 858-459-8271 |
| Gravity Heights Mission Valley | San Diego CA | 619-384-5993 |
| Comma | San Diego CA | 619-802-9183 |
| Rancho Bernardo Inn (Avant) | San Diego CA | 858-675-8505 |
| Bica | San Diego CA | 619-669-5725 |
| Blue Ocean | Carlsbad CA | 760-434-4959 |
| The Plot Restaurant (Costa Mesa) | Costa Mesa CA | 714-852-3181 |
| The Guild Hotel | San Diego CA | 619-764-5108 |
| Mothership | San Diego CA | 858-342-3609 |
| Wolf In the Woods | San Diego CA | 619-851-7275 |
| Reata Glen | Ladera Ranch CA | 949-545-2250 |
| Small Barn | Temecula CA | 951-225-2822 |
| Make Stuff Good | San Diego CA | 949-547-9470 |
| Lumi | San Diego CA | 619-955-5750 |
| US Grant Hotel Grill | San Diego CA | 619-232-3121 |
| The Handmade Chef Meal Prep Co. | San Diego CA | 619-368-3705 |
| Gold Finch | San Diego CA | 619-804-2051 |
| Pendry SD (Lion Fish) | San Diego CA | 619-738-7000 |
| Blue Ocean Sushi & Grill (UTC) | San Diego CA | 858-886-9909 |
| InterContinental Vistal Bar | San Diego CA | 619-501-9400 |
| Dija Mara | Oceanside CA | 760-231-5376 |
| Jake's Del Mar | Del Mar CA | 858-755-2002 |
| Kettner Exchange | San Diego CA | 909-915-9877 |
| The Tavern | Coronado CA | 602-628-5890 |
| Hotel Republic San Diego | San Diego CA | 951-756-9357 |
| Animae | San Diego CA | 619-925-7908 |
| Harvest Kitchen | Vista CA | 619-709-0938 |
| My Chef | San Diego CA | 916-217-0049 |
| Ju-Ichi | San Diego CA | 619-800-2203 |
| Nolita Hall | San Diego CA | 619-618-8820 |
| 333 Pacific | Oceanside CA | 760-433-3333 |
| Marine Group Global Services LLC | San Diego CA | 619-972-9345 |
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