Chinese eggplant is long and slender with a thin, bright, violet-colored skin and a green calyx. The flesh is white, semi-firm, and virtually seedless. Because it has so few seeds, Chinese eggplant is less bitter than other varieties of eggplant. It has a meaty consistency that cooks quickly but maintains integrity after cooking – perfect for stir-frying. Its flavor is mild with a subtle sweetness. 
This variety does not need to be peeled or salted before use. It is an exceptional eggplant for stir fries due to its silky but firm texture and speed of cookin