Chinese Eggplant
Also known as: Qie Zi, Asian Eggplant, Japanese Eggplant, Solanum melongena
Chinese eggplant is a slender, elongated variety of eggplant with thin, tender skin that does not need peeling and a mild, creamy flesh with far fewer seeds and less bitterness than its globe-shaped Western counterpart. Its narrow shape means it cooks quickly and evenly, absorbing sauces and flavors with an almost sponge-like thoroughness. In Chinese cooking, eggplant is one of the great receptacles for bold flavors — it absorbs doubanjiang, oyster sauce, and garlic equally well.
Its narrow shape means it cooks quickly and evenly, absorbing sauces and flavors with an almost sponge-like thoroughness.
Key facts at a glance:
- Its narrow shape means it cooks quickly and evenly — Absorbing sauces and flavors with an almost sponge-like thoroughness.
- In Chinese cooking, eggplant — One of the great receptacles for bold flavors — it absorbs doubanjiang, oyster sauce, and garlic equally well.
Flavor Profile
Origin
India (origin), China, East Asia
Traditional Medicine Perspectives
Traditional Chinese Medicine
Eggplant (Qie Zi) is classified as cool and sweet in TCM, associated with the Spleen, Stomach, and Large Intestine meridians. It is used to clear heat, cool the Blood, activate Blood circulation, relieve pain, and reduce swelling. It is prescribed for heat conditions, bruising, and swelling. The cool nature means it should be eaten in moderation by people with cold-type conditions.
Modern Scientific Research
Chinese eggplant contains nasunin, a powerful antioxidant anthocyanin in the skin that has been studied for brain-protective and anti-inflammatory effects. It also contains chlorogenic acid, one of the most potent antioxidants found in plant foods. Research suggests eggplant consumption may have cholesterol-lowering effects. The thin skin of Asian eggplant means more nasunin is consumed per serving than with peeled globe varieties.
It also contains chlorogenic acid, one of the most potent antioxidants found in plant foods.
Cultural History
Eggplant has been cultivated in China for over a thousand years, arriving from India via trade routes and quickly becoming central to Chinese cooking. The Sichuan preparation — yu xiang qie zi (fish-fragrant eggplant) — is one of the most famous preparations in all of Chinese regional cuisine, notable because it contains no fish at all: the name refers to the cooking technique traditionally used for fish. Eggplant is also central to Hunanese cooking and appears in countless regional variations across China. The preference for the long, slender Asian variety reflects an aesthetic and culinary preference for tenderness and mild flavor.
The Sichuan preparation — yu xiang qie zi (fish-fragrant eggplant) — is one of the most famous preparations in all of Chinese regional cuisine, notable because it contains no fish at all: the name refers to the cooking technique traditionally used for fish.
Culinary Uses
Stir-fry for yu xiang qie zi (fish-fragrant eggplant with doubanjiang, garlic, and ginger). Steam and dress with garlic soy sauce.
Stir-fry for yu xiang qie zi (fish-fragrant eggplant with doubanjiang, garlic, and ginger).
Deep-fry until golden then braise in sauce. Roast until charred and creamy for a smoky preparation. Add to red-braised preparations with pork.
Preparation Methods
No need to peel Chinese eggplant. Salt and let sit for 20–30 minutes to draw out moisture before frying (reduces oil absorption).
Salt and let sit for 20–30 minutes to draw out moisture before frying (reduces oil absorption).
Or soak salted pieces in water, then squeeze dry. Cut into long strips for stir-fries, chunks for braises. Eggplant browns quickly — work fast after cutting or keep in water with a little vinegar.