The Japanese eggplant is sweeter and softer than the Italian eggplant. This variety of eggplant is great roasted, grilled, steamed, added to soups or stews, and marinated cold for salads.
Last night we sliced up a couple of japanese eggplants and roasted them to throw on top of some spaghetti. Slow roasting the plants made them slightly crispy and helped to bring out the sweetness which was prefect on top of our spaghetti sauce. We lightly drizzled the eggplants in olive oil with salt and pepper, then roasted them on a low heat for about 25 minutes.
We also roasted a couple of Japanese eggplants whole. After they cooled we removed the skin and mashed up the creamy flesh of the plant to make some baba ganoush. There are lots of baba ganoush recipes out there and we improvised ours, but in case your looking for one, here’s a link to a vegan baba ganoush recipe: Vegan Baba Ganoush
And here are some recipes that specifically use Japanese eggplants.
(You can find miso at Your Dekalb Farmers Market.)
(You can also find curry paste at Your Dekalb Farmers Market.)