Japanese eggplants are long and slender with an oblong shape. Its glossy skin has a purple-black hue and is thin enough that it does not require peeling prior to use. Japanese eggplants are known to maintain their skin color even when cooked, a quality which makes them unique among many other eggplant varieties. Their interior cream colored flesh is spongy and nearly seedless. Japanese eggplant's flavor is mild and because it is nearly seedless it doesn't possess that bitter quality found in many Western and Thai varieties.

Japanese eggplant is available year-round

A member of the nightshade family, Solanaceae Japanese eggplants have a shared ancestry with tomatoes, potatoes and peppers. Japanese eggplant is classified botanically as Solanum melongena and is the Western name given to dozens of eggplant varieties, both heirloom and hybrid. The most common varieties on the market today are Millionaire and Orient Express.

Nutritional Facts

• Eggplant skin contains 'nasunin,' a powerful antioxidant and free radical scavenger that protects cell membranes of the brain from damage. Eggplants also contain vitamin C, potassium, folate and dietary fiber, particularly in the eggplants skin. Since eggplant slices easily absorb whatever liquid they are cooked in care should be taken when cooking them in oils, butter, cream or soy sauce as the nutritional profile of the eggplant can quickly change from healthy to one high in fat and sodium.

Some of the recipes are:

• Stir-fry Szechuan Eggplant with Chicken
• Stir Fried Japanese Eggplant with Ginger and Miso
• Korean-style Steamed Eggplant
• Grilled Asian Eggplant with Soy-Ginger Glaze
• Stuffed Miso Eggplant