The Asian aubergine is the slim sister of the common aubergine. With its long shape and purple skin, its taste is more refined than coarser varieties. This purple fruit contains few seeds, which makes the aubergine less bitter. The colour can vary from dark to light purple. During harvest season in the Netherlands, a white variant is also available.

This Asian delicacy has a creamy, sometimes even sweet taste. Its soft texture gives the fruit its delicate flavour.

This aubergine is mostly used in Oriental and Asian dishes. Steaming and braising in particular are popular ways of preparing it. When steaming, just leave the skin on, it can easily be removed afterwards. Soya sauce, rice vinegar, but also ginger and chilli bean sauce are combinations that are often used in marinades for this Asian fruit. Looking for exciting combinations? Combine with chanterelles or add pumpkin to an aubergine curry.

This aubergine is 20 to 30 cm long, 2 to 4 cm in diameter and weighs between 80 and 150 g.