Chinese eggplant, which is typically longer and more slender than other varieties, has a mild and sweet taste that lends itself well to the strong flavors of Asian cuisines.The deep purple skin is rich in antioxidants, and since it is so thin, it can be left on during the cooking process if desired, speeding preparation time and making this vegetable a delicious choice for a quick weeknight stir-fry. The added step of grilling the sliced eggplant first takes only a few minutes, and adds depth and a smoky finish to the flavor of the dish. Alternately, oven roasting is another method for coaxing out the eggplant's sweetness while maintaining nutrients for a fast-fix and sophisticated side dish.
https://www.livestrong.com/article/546294-how-to-cook-purple-chinese-eggplant/