Chinese eggplants are thinner and longer than American eggplants. They are sweeter and less bitter because they have fewer seeds. Chinese eggplant can be steamed, stir-fried, added to mixed rice, deep-fried, or made into a pancake.
If you can not find Chinese eggplants, then you can use the thicker shorter American eggplant as a substitute. If you use American eggplant, they add salt to the pieces of eggplant and let it sit for 30 minutes to 1 hour. Then wash the eggplant. Now the bitterness from the seeds should be removed and the eggplant is ready to use.
