Chinese Eggplants are long and thin with an outer layer that ranges from violet to bright purple in color. The inner flesh is cotton white, semi-firm, and nearly seedless. They are mildly sweet in taste, one can roast, stir-fry, or even make a variety of curry dishes. This eggplant is a vital source of many vitamins and minerals including vitamin B6, K, and niacin, magnesium to name a few.
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