Japanese eggplant, also known as Chinese eggplant, are characterized by their long, slender shape and smooth, purple skin. These eggplants have a tender flesh that is sweet, earthy, and flavorful with little to no bitterness. Due to its shape, Japanese eggplants cook significantly faster than other varieties and are suitable for cooking whole.
Uses: Japanese eggplants take well to a variety of cooking methods such as grilling, steaming, or stir-frying. Cut and stir-fry with a generous amount of oil, minced garlic, and your favorite sauce until slightly wilted and incredibly tender. Steam until fork tender and tear into strips before topping with soy sauce and sesame oil.