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Asian eggplant can be stuffed, used in stir fries, or battered and deep fried, as in the case of tempura. Just like with Western eggplant, an Asian eggplant should be slit in half and salted before being cooked, unless it is being baked whole.
Asian eggplants = Oriental eggplants, which include Japanese eggplants and Chinese eggplants, have thinner skins and a more delicate flavor than American eggplants, and not as many of the seeds that tend to make eggplants bitter.
Asian Eggplant
Any of the varieties of eggplant that are referred to as Chinese, Japanese, or Thai. The Asian eggplants, which are typically sweeter in flavor, vary more in shape and color than the American eggplants.
The Asian Eggplants (Chinese, Japanese, Thai), which are typically sweeter in flavor, vary more in shape and color than the American Eggplants. The Asian varieties are generally long and slender or round and ball shaped.
The most common variety is the large, purple globe eggplant, but many markets also carry the slender, purple Asian eggplant, which is more tender and has fewer, smaller seeds. When cooked, all eggplants have a mild flavor and tender, creamy flesh.
This long, finger-shaped variety can range in colour from dark purple to striated shades. Also known as Japanese or Asian eggplant, they have a tender and sweet taste. For more information about eggplants, see our article.
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Eggplants range in size from large purple gourds bigger than a person's hand to tiny marble-sized green Asian eggplants. The smaller varieties are said to be less bitter and to need less preparation. Many people find eggplant to be an acquired taste.
 See also: Eggplant, Aubergine, Chine, Skin, Kitchen
  
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