Japanese eggplant
Japanese eggplant is a long, slender variety of eggplant with smooth, glossy skin that is typically deep purple to nearly black. Its flesh is pale, tender, and generally contains fewer seeds than larger globe or Italian eggplants. Japanese eggplant has a mild, slightly sweet flavor with subtle earthy notes and very little bitterness. When cooked, it becomes soft, creamy, and silky while readily absorbing the flavors of sauces, seasonings, and marinades. Its thin skin and tender flesh allow it to cook quickly, making it especially well suited for grilling, roasting, sautéing, stir-frying, braising, and other quick-cooking methods.
Where to buy fresh Japanese eggplant near you
No farms or markets are listed for Japanese eggplant yet. Check back soon.
Choosing
Choose Japanese eggplants that are firm, smooth, and glossy, with an even deep purple color. They should feel relatively heavy for their size and have fresh-looking green caps and stems. Avoid eggplants with soft spots, significant wrinkles, deep bruising, or dull, shriveled skin. Smaller to medium-sized Japanese eggplants are often especially tender and contain fewer developed seeds.
Where to find locally grown Japanese eggplant
No farms or markets are currently listed for Japanese eggplant.
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