Japanese eggplants are a variety of thin-skinned eggplant characterized by their long, slender shape and smooth, tender flesh. These eggplants have a sweet and earthy eggplant flavor with little to no bitterness relative to other varieties. These eggplants cook faster than European or American varieties due to their unique shape.
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.