Long Chinese eggplant is slender, tender, and has fewer seeds than any other variety — which means less bitterness and a silkier texture when cooked. Perfect for stir-fries, grilling, and Asian-style preparations where you want eggplant that melts in your mouth rather than holding its shape.

Slender and Silky

• Long Chinese eggplant
• Slender, tender, fewer seeds
• For stir-fry, grilling, Asian preparations
• Silky texture when cooked

How to Use

Slice diagonally and stir-fry with garlic and soy sauce. Grill whole and dress with sesame oil. Halve and roast until caramelized. No need to salt first — Chinese eggplant is not bitter.

Frequently Asked Questions

Is it less bitter than regular eggplant?
Yes — significantly less bitter due to fewer seeds. No salting or soaking needed.

Can I use this in Indian cooking?
Works in any eggplant recipe, though Indian recipes traditionally use the round or globe variety.

How do I store it?
Refrigerate and use within 5-7 days. Chinese eggplant is more perishable than the globe variety.

Fresh produce.