Seasons/Availability
Japanese eggplants are available year-round.
Uses
Japanese eggplants are best suited for cooked applications such as roasting, sautéing, and stir-frying. Their tender skin allows for the eggplant to be left un-peeled if preferred. Japanese eggplants can also be steamed, boiled, or grilled whole or cut into cubes and added raw to salads. They can also be used as a replacement for the traditional eggplant in classic recipes such as ratatouille, eggplant parmesan, and caponata. Japanese eggplants pair well with spices such as cumin, coriander, ginger, garlic, chile peppers, and rice wine vinegar. The cooked flesh of Japanese eggplants can also be pureed and added to hummus, baba ghanoush, or made into a dip. In Japan, Japanese eggplants are cooked in miso-based soups, fried with tempura batter, or pickled for extended use in dishes. In addition to savory applications, Japanese eggplants can be used in sweet recipes such as custards and pies. Japanese eggplants will keep for a couple of days when stored in the refrigerator.
Nutritional Value
Japanese eggplants are an excellent source of dietary fiber, vitamin K, and manganese. They also contain some potassium, magnesium, and vitamins A and C. In addition to their nutrient content, Japanese eggplants contain phytonutrients such as lignans, flavonoids, and carotenoids. Japanese eggplants are low in calories and contain no fat or cholesterol.
