Chinese Eggplant

Chinese eggplant is smaller and narrower than the Western kind. In some cities, supermarkets sell it as Chinese or Japanese eggplant; Italian markets carry it as well. Since it is picked younger than Western eggplant, it tends to be less bitter. It contains less moisture and need not be salted. Leave the skin intact; as it holds the eggplant flesh together and provides a nice contrast in texture.

Eggplant is unique among Chinese vegetables in that quick cooking does not fully develop its flavor and texture. As with eggplant dishes of other cuisines, the vegetable must be thoroughly cooked. In the recipe that follows, the eggplant is browned in oil by stir-frying, then braised in a savory sauce until it is tender, absorbing the flavors of the sauce as it cooks. Eggplant takes well to braising, as it absorbs flavor like a sponge yet doesn’t lose its character. It can also be stir-fried successfully with meat, but braise it before adding tender meats such as beef or chicken. Or braise it with ground pork or pork slices, which need a longer cooking time.