Compared to regular eggplants, the Chinese type has a thinner skin and less seeds (aka. less bitterness), allowing for a more delicate flavor. Typically fried in oil in Chinese cuisine, don't be afraid to try the Chinese eggplant in eggplant parmesan or any classic recipes you find!
Pound = 2 to 3 pieces.
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Price per pound.
We locally source our Chinese Eggplant from P&C Farm.