Chinese eggplants are suitable for braising, frying and roasting. Their meat is tender and cooks faster than other varieties of eggplant, and reaches their best flavor when baked. They combine well with ingredients such as cumin, garlic, ginger, coriander, fermented beans, chilies, soy sauce, vinegar, mushrooms, onion, sesame oil, chicken, pork, chickpeas, lentils, tomatoes, and pumpkins.
The Loomis Eggplant Festival is held in California during the month of October. The festival has no shortage of fun activities, including a cooking contest where the star ingredient is this vegetable and a video competition which aims to create ads for presenting the festival.
Its origin comes from Asia, including India and China, which is why it got its name. Throughout history, this vegetable has been mentioned in numerous botanical manuscripts where information on changes that have occurred in the shape and size of the different varieties of Chinese eggplant has been reported over time.
33 calories per 100 grams. It contains high levels of anthocyanin, which causes the skin to turn a purple color. It also contains antioxidant properties.
