Called Nasu, Japanese eggplant is long, slender, and oblong and has dark purple skin. It’s great deep-fried, stir-fried, roasted, or grilled.
Called Nasu (茄子, ナス, なす) in Japanese, Japanese eggplant is typically long, slender, oblong, about 20-25 cm in length, with dark purple skin. The inner flesh is cream color and it’s almost seedless and very spongy.
Japanese eggplants contain vitamin C, potassium, folate, and dietary fiber.
How to Cook Japanese Eggplants
Japanese eggplant is great fried, stir-fried, roasted, and grilled. When cooked, Japanese eggplants are mild and sweet with a tender, meaty texture.
It pairs well with miso, sesame, ponzu, soy sauce, shiso in Japanese cooking, but it also works well with western ingredients such as basil, mint, garlic, lime, and chiles.
Where to Buy Japanese Eggplants
You can find Japanese eggplants at Japanese grocery stores or sometimes Korean or Chinese grocery stores. They are becoming increasingly common at farmers’ markets
Recipes Using Japanese Eggplants