Eggplant, Japanese

Japanese eggplant is a slender, elongated variety of eggplant with a deep purple or almost black skin. Its flesh is tender and creamy, with a sweet and mild flavor and fewer seeds than larger varieties, making it less bitter. Japanese eggplant has a thinner skin, which doesn’t require peeling, and it cooks quickly, making it ideal for stir-frying, grilling, roasting, and braising. This variety is particularly well-suited for dishes that highlight its subtle sweetness and tender texture, often absorbing marinades and seasonings well.