EGGPLANT JAPANESE

This eggplant is long and slender with dark purple to black coloring. Its thin skin, which doesn’t require the product be peeled prior to cooking, allows for a shorter prep time. The Japanese eggplant will also keep its dark hue after cooking, making them unique among eggplant varieties. Practically seedless, the spongy cream colored flesh is less bitter than other types of eggplant.

Looking for a substitute? Try Chinese eggplant