FreshPoint

Description:

The Chinese eggplant has a lovely lilac colored, thin skin, delicate flavor, and relatively few seeds. Perhaps the nicest thing about this mellow-flavored plant is its adaptability. Its white mild flesh goes with just about any other food. It harmonizes especially well with strong spices like garlic, cinnamon and aromatic 2. Slender, and longer than Japanese eggplant, this beautiful vegetable, like all eggplants, contains a toxin and should never be eaten raw. Broil or bake it, however, and Chinese eggplant is a hit. It goes well with tomato-based sauces and provides the perfect shell for stuffing with your favorite meat and rice dish or vegetables and cheese. Salt the spongy flesh before cooking to remove excess water and bitterness.