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Japanese Eggplant is one of the most talked about additions to the fresh variety of Asian items available from Melissa’s. Eggplant, often thought of as a vegetable, is actually a fruit related to potatoes, tomatoes and peppers. Native to Southern and Southeastern Asia, Japanese Eggplant has been used by Indian, Chinese and Japanese cooks for thousands of years. Interchangeable with regular eggplant in many of your favorite eggplant recipes, Japanese Eggplant is distinguishable by its long, narrow shape and deep purple color (the white variety is Chinese). Actually more delicate in flavor, Melissa’s Japanese Eggplant has thinner skin, smoother flesh, and fewer seeds than the common eggplant.
Japanese Eggplant from Melissa’s is hand-selected for excellent quality. Choose eggplant that is heavy for its size with firm, glossy skin. Japanese Eggplant has a shorter shelf life than common eggplant. If firm when purchased, refrigerate in a plastic bag for up to a week.
Rinse and pat dry. There is no need to peel the skin of Japanese Eggplant, as it will soften with cooking. Slicing, placing in a brine solution and draining, as with common eggplant, is also not needed. Simply cut and cook well.
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Japanese Eggplant with Tofu
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Grilled Japanese Eggplant with Cabbage and Spinach (Nasu Kyabetsu Horensu Yaki)
Spicy Bean Curd and Japanese Eggplant
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Winter Squash Sampler
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