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Everything about chinese aubergine

What every professional kitchen needs to know about Chinese aubergine: origin, flavour, preparation and storage.

What is chinese aubergine?

Chinese aubergine (中国茄子) — also known as long aubergine, purple aubergine or Asian eggplant, in Thailand makheua yao (มะเขือยาว), in Vietnam cà dài, in Indonesia terong ungu, botanically Solanum melongena — is an elongated, slender aubergine variety.

The thin skin is edible and does not need to be peeled. The flesh absorbs oil and sauces exceptionally well, making it perfect for rich preparations with soy sauce and black beans.

中国茄子Chinese aubergineChinese eggplantlong aubergine

Origin & tradition

Cultivated in China and Southeast Asia for more than 1,500 years. Different regions have their own varieties: in Sichuan they are grown long and thin for the famous 'fish-flavoured eggplant'; in Japan, Japanese aubergines are shorter and rounder.

In Sichuan cuisine, yuxiang qiezi (aubergine in fish-flavour sauce, without fish) is one of the most popular vegetarian dishes. The sauce combines sweet, sour, spicy and umami.

Flavour & texture

Milder and sweeter than Western aubergine, with less bitterness and a creamier texture after cooking. The flesh becomes silky soft with heat and takes on the flavour of sauces entirely. Chinese aubergine does not need to be salted beforehand — the thin skin and less bitter seeds make this unnecessary.

In Sichuan cuisine, yuxiang qiezi is one of the most ordered dishes in Chinese restaurants worldwide. In Thai cuisine, makheua yao (มะเขือยาว) is used in Thai stir-fries and green curry. In Vietnamese cuisine, cà dài is stir-fried with soy sauce and garlic or used in Vietnamese curries. In Indonesian cuisine, sambal terong — aubergine prepared with sambal — is a classic side dish. In Japanese cuisine: nasu dengaku with miso glaze. In Korean cuisine: gaji namul as banchan.

Kitchen applications

Sichuan yuxiang qiezi (fish-flavour aubergine) with pork and black bean sauce
Thai makheua yao in Thai green curry or stir-fry
Vietnamese cà dài xào — stir-fried with soy sauce and garlic
Indonesian sambal terong — aubergine prepared with sambal, classic side dish
Japanese nasu dengaku — grilled with miso glaze, fine dining classic
Korean gaji namul — blanched with garlic and sesame oil as banchan

Storage & freshness

Store at 10 to 12°C; aubergine is sensitive to cold. At too low a temperature the flesh develops brown spots.

Use within 4 to 5 days. Aubergine loses quality quickly after purchase. Plan delivery to match usage.

Professional kitchen tip

Cut Chinese aubergine with the skin on and cook immediately after cutting, as the flesh oxidises quickly. Submerge cut pieces in lightly salted water if not using right away.

Steaming before wokking gives a creamier texture than wokking directly.

Fresh Chinese Aubergine delivered daily to your kitchen

Choina delivers fresh Asian produce every morning to restaurants and wholesalers across the Netherlands and Belgium — Rotterdam, The Hague, Amsterdam, Utrecht, Antwerp and Brussels. No minimum order.

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