Chinese (or Japanese) eggplants are normally a bit skinnier than Italian eggplants though we also have round shaped eggplants. I believe that Italian eggplants are good for cooking in the oven while Asian eggplants are more suitable for stir-frying.
Asian eggplants tend to have thinner skin, so you might find it unpleasant with the texture of the skin of Italian eggplants when you stir-fry them.
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| Japanese eggplant that we grew in 2016 |
