Japanese eggplant is slender and longer than the traditional rounded eggplant we are used to in the West. One advantage of cooking with Japanese eggplant is that it virtually seedless and therefore less bitter than regular eggplant.
The skin on Japanese eggplant is thin so it doesn't require peeling. Plus, its shape lends itself well to stuffing with meats and cheeses. Ready to get cooking?
Here are some creative Japanese eggplant recipes to inspire you in the kitchen:
Foie Gras and Japanese Eggplant Recipe
We begin our culinary adventure with a Michelin-starred Japanese eggplant recipe that features foie gras, beef and miso.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.