Chinese eggplant tastes sweet but its flavors can be easily seasoned by various kinds of sauces. So there are quite a number of diversified ways of cooking it but the easiest and most popular dish is "steamed eggplants".

The recipe was written down by essayist Yuan Mei of the Qing Dynasty (1644-1911) in his book Recipes from Sui Garden in which he set out two ways of cooking eggplants.

One way is to steam them until they are soft enough to cut into pieces and then season with sesame oil, vinegar and salt before serving.

Most Chinese families still have it on the table at the beginning of the autumn, with only minor changes to the recipe, for instance, by slicing the eggplants before steaming. And the sauces are different across the country.

In many areas, people also put peppers and garlic in the sauce to spice it up a bit.

Fried eggplant with seasonal vegetables is also a tasty option for vegetarians. For meat eaters, the choices are even greater.

There are many ways of cooking eggplants in Chinese ancient essays and novels. The most famous and complicated was recorded in A Dream of Red Mansions. Though the dish is not easy to replicate, it is likely to be brought up whenever people start to talk about the vegetable.

In recent years, an increasing number of people have been switching to vegetarian diets not only in China but around the globe as a healthy lifestyle choice.