I'm going to attempt this hot and sour chinese eggplant recipe which calls for chinese eggplant. However, I only have a "regular" eggplant that you find in the typical American grocery store.
- Can this be used as a direct substitution?
- Are there any caveats I should be aware of?
- My eggplant is 9" long and 4" thick at it's widest. Is this equivalent to 2 long chinese eggplants?