What Is The Difference Between Japanese Eggplant And Regular Eggplant?
Japanese eggplant is smaller and thinner than regular eggplant, with a longer, slimmer shape. The skin of Japanese eggplant is also thinner and softer, making it unnecessary to peel before cooking. Japanese eggplant has a tender flesh with fewer seeds than regular eggplant, making it ideal for use in stir-fries and other dishes. Regular eggplant, on the other hand, is larger, thicker, and has a bitter taste if not salted before cooking. It is commonly used in Mediterranean and Italian cuisine.