Chinese Eggplant is usually lavender or white and is even longer than the darker purple Japanese eggplant. Although it is botanically a fruit, it’s more commonly used as a vegetable and resembles a small zucchini.
Sweeter and more tender than regular eggplant, Chinese Eggplant has fewer, smaller seeds. Generally left with the skin on, Chinese Eggplant is rarely peeled since its thinner, more pleasant tasting skin preserves it texture, taste and shape. Interchangeable in many favorite recipes, it must be cooked well to obtain the best flavor.