Chinese eggplant
Compared to the familiar American eggplant, Chinese eggplants have thinner skins, a more delicate flavor, and not as many of the seeds that tend to make eggplants bitter.
Chinese eggplant - Follows the slender proportions of the Japanese variety.
Thai and Indian eggplants - Can be found in shades of green, purple, striated green and white. They are the size of cherries.
Chinese eggplants are a variety of the sweet vegetable-fruit distinguished by their long, slender shape and pale purple color and prized for their tender skin and lack of seeds.
Chinese Eggplant
For Chinese Eggplant you will need long chinese eggplants cubed, soy sauce, red wine vinegar, white sugar, green chile pepper chopped, cornstarch, chili oil or to taste, salt, and vegetable oil to make this side dish chinese recipe.
Japanese and Chinese eggplant tend to be long and skinny, looking like purple fingers. White, green, and striated versions of these cultivars are also available.
Eggplant - While there are many varieties grown in Asian, the term Chinese eggplant refers to the narrow, purple variety that can be streaked with white (it looks somewhat like a purple zucchini).
They are similar to a Chinese eggplant except they are shorter in length and darker colored. Since Japanese Eggplants are highly perishable, consume within several days. They become increasingly bitter as they age.
Eggplants are also known as aubergine in England, France and elsewhere, and melanzana in Italy. Other varieties include: small, shiny Chinese eggplants and pale purple, elongated Japanese eggplants. ...
 See also: Chine, Eggplant, Flavor, Skin, Japanese eggplant
  
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