Inventory, 10 lbs : 1.40
This item was last sold on : 01/20/18
Chinese eggplants are recognizable by their long, thin shape and unique violet coloring (though there are also white and variegated varieties). Chinese eggplant can grow up to eighteen inches in length and two inches in diameter. They are known to have the sweetest, mildest flavor of all eggplant varieties. Their flesh is cotton white, semi-firm and nearly seedless.
Chinese eggplant is available year-round.
Chinese eggplant belongs to the Solanaceae family and is botanically classified as a member of Solanum melongena, the given name to hundreds of eggplant varieties that are considered native to or cultivated throughout China and Asia.
Chinese eggplants contain rich levels of anthocyanins, a pigment not only responsible for the fruit's deep purple skin coloring, but also known for its antioxidant properties. Research suggests that anthocyanins have strong healing properties and can be beneficial in helping prevent cardiovascular disease as well as certain types of cancer.
Chinese eggplant inherently have less seeds than Western eggplant varieties, making them less bitter. They are well suited for braising, stir frying, grilling and frying. Their tender flesh cooks quicker than most eggplant varieties and its flavor and texture will be at its peak when baked. Chinese eggplant holds up well to strong spicy, sweet and savory flavors. Complimentary ingredients include cumin, garlic, ginger, cilantro, fermented beans, chiles, soy sauce, vinegar, mushrooms, onions, sesame oil, chicken, pork, chickpeas, lentils, hardy greens and summer vegetables such as tomatoes and squashes. Chinese eggplant will keep best when stored in a cool, dry place. Avoid refrigeration unless absolutely necessary as it can damage the texture and flavor of the eggplants flesh.
In addition to its culinary attributes Chinese eggplant was used in ancient times for its medicinal properties by the Chinese. The fruits, roots and leaves were used to treat an array of aliments such as toothache, abscesses and intestinal disorders.
Eggplant, unlike its relatives the potato, tomato and peppers, is of Old World origin. Chinese eggplant varieties have historically been referred to as having Indo-Burma and Chinese origins, there is also evidence as well of early cultivation occurring in India. Eggplant is documented in several botanical manuscripts such as the Qimi Yiaoshu written during the Southern and Northern Dynasties and The Atlas of Plants in Southern China written during the Western Jin Dynasty. These manuscripts document the changes in the Chinese eggplants shape and size throughout time as botanists worked to improve the eggplant in terms of appearance and flavor. Chinese eggplant varieties are cultivated today in a wide variety of habitats on every continent in the world outside of Antarctica.
Restaurants currently purchasing this product as an ingredient for their menu.
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Recipes that include Chinese Eggplant. One is easiest, three is harder.
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