Asian Eggplant

Asian eggplant is a slender, elongated eggplant with thin glossy purple skin and pale tender flesh. It tastes mild and slightly sweet, cooks quickly to a silky texture, and readily takes on sauces; common uses include stir frying, grilling, braising, and roasting.\n\nDeveloped from Asian cultivars grown across China, Japan, and Southeast Asia, it entered global markets through diaspora cuisines. In North America it is raised in warm-season fields and greenhouses and features prominently in Chinese, Japanese, Thai, and Filipino cooking.