June 21st, 2014

Japanese Eggplant

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Asian Eggplant

Asian eggplants are the long, slender variety that come in varying shades of purple.  This variety of eggplants has thinner skin and less seeds, making them less bitter and more delicate tasting.  Asian eggplants do not need to be peeled, and you can skip salting as you would a larger Italian variety. Leave the skin on and Asian eggplants can be sliced and diced for recipes.


Store in the refrigerator crisper for up to a week.  Asian eggplants store a little longer than the large, dark purple variety.


Wash thoroughly.  Remove stem of eggplant.  Slice eggplants into inch thick rounds or dice depending on your recipe.  Split the long slender eggplants in fall lengthwise and grill or bake then top with sauces or stewed vegetables like curry.  Eggplant pairs well with peanut sauce, and is excellent in stir-fries.  Asian eggplant can be subbed for most eggplant varieties.


Sichuan Eggplant

Summer Squash Red Curry

Sesame Noodles with Grilled Eggplant

Sweet and Sour Eggplant

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