Also called aubergine, Chinese eggplant resembles a purple zucchini, with its long thin shape and purple color that may be streaked with white. Eggplant is native to Asia, and Chinese eggplant is one of hundreds of varieties found there (another type of Southeast Asian eggplant, Thai eggplant, is small, round and green or white in color). Because it is smaller and thinner than the usual oblong shaped eggplant you find in the produce section of local supermarkets, Chinese eggplant is not normally salted and degorged before cooking. Popular Chinese dishes made with eggplant include Szechuan Eggplant Braised in Garlic Sauce.
Recipes using Chinese eggplant: