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:
