Chinese Eggplant (Fresh Chinese Aubergine / Chinese Slim Aubergine / Oriental Charm)

The Chinese Aubergine from Transfood GmbH differs both visually and tastefully from the classic European Globe-Aubergine. It has an elongated, narrow shape and a lighter, lavender to light violet shell. As a fresh import product, it is characterized by a delicate, white fruit meat. Since it has little bitterness and is extremely thin, it can be processed especially quickly and easily in Asian cuisine.

Hardly bitter: It contains significantly less seeds from nature than conventional berries, giving it a milder, delicate sweet taste profile.Form stable when cooking: Despite its butter-soft core, itins its shape perfectly when baking in the wok.Sweet shell: The thin paper skin becomes so delicate when cooking that it can absolutely not be disturbed and delighted when eating.

Nutritional values (per 100g)Fuel value: approximately 25 kcal / 104 kJFat: approximately 0.2 gof which saturated fatty acids: 0.0 gCarbohydrates: approximately 5.8 gof which sugar: approximately 3.5 gCarbohydrates: approximately 3.0 gProtein: approximately 1.0 gSalt: < 0.01 gVital substances: Very low in calories; provides valuable fiber, potassium and cell-protecting antioxidants (anthocyanins) in the violet shell

Temperature: Sensitive to cold and pressure! Optimally stored at 8 °C to 11 °C in the vegetable compartment of the refrigerator. Excessive cold (under 5 °C) leads to brown spots in the fruit meat.Protection: Put a looker in a paper bag to protect it from moisture loss and prevent condensation.Consumption: Process fresh within 3 to 5 days as long as the skin is crunched and shiny.

Yu Xiang Qie Zi (鱼香茄子): The absolute Szechuan classic – baked peanut pins in a spicy-acid garlic chili sauce (often with pork).Asian Wok dishes (Stir-Fry): Cut into mouth-fitted pieces, it is excellent for steaming sharply in the wok, as it absorbs significantly less oil compared to western varieties.Damped attachment: In China, it is liked to be steamed whole, then ripped into strips and served as a refreshing supplement with a cold garlic-soyasauce-same-oil vinaigrette.Tips for preparation: The Chinese Aubergine does not need to be scrubbed or salted.

100% fresh Chinese berries.

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