Eggplant, Chinese and Japanese

中國茄子 mandarin: Jung-gwo-chyeh-dzz; Cantonese: Joong-gwok-keh-gee

Appears in

By Barbara Tropp

Published 1982

  • About
In comparison to large Western eggplant and even the smaller, bulbous Italian variety, Chinese and Japanese eggplants are decidedly sweet and tender, with a noticeable lack of seeds and a pleasantly edible skin. The Japanese variety is generally 4–6 inches long and 2 inches across at the thickest point and is either purple-black or pure white in color. The pulp is slightly green when baked. The Chinese variety is longer, thinner, and paler in color: it measures about 6–9 inches long and evenly 1 inch across, with a pale lavender or blue-amethyst skin and a flesh that is white when baked. Given my choice, I prefer the Chinese to the Japanese variety, and the Asian sort to the Western. If you know a supplier who carries Japanese eggplant, it is worth trying to get them to stock Chinese eggplant.