Japanese eggplant

Japanese eggplants, which are increasingly commonly available in North America, are long finger-sized varieties with a rich, dark purple luster. According to Melissa's Produce, the thin skin provides a characteristic delicacy with a smooth, creamy inside and a hint of sweetness. The thin form and skin of Japanese eggplant also aid to shorten cooking time, making this fresh meal an excellent choice for rapid grilling or tossing into a flaming hot wok. Many people prefer grilling ways since these eggplants have a beautiful, smokey flavor that pairs nicely with recipes that incorporate soy sauce or miso.

If you're still not persuaded by how delicious nightshades can taste, try these, which are similar to Chinese variations. The cultivar also has fewer seeds (slightly more than the Chinese varieties), which should help you keep the bitterness down while also readily preserving the eggplant form. Japanese eggplant is ideal for grilled eggplant with ponzu sauce or this charred eggplant kebab dish due to its smaller size and solid innards. There is no need to peel; simply slice and cook.