I have never cooked Japanese eggplant and need guidance. I would appreciate a recipe.

  • Posted by: Adianne
  • September 15, 2013
  • 1404 views
  • 5 Comments

5 Comments

boulangere September 17, 2013
I thought of your question when I came across this lovely article this morning. It is a conversation between 2 doyennes of Chinese cooking in this country. It contains a recipe for Eggplant in Garlic Sauce that I'm looking forward to trying. Like tonight. It calls for Japanese Eggplant because it is longer, thinner, and has therefore a smaller seed cavity.
http://www.sfgate.com/recipes/article/In-conversation-Florence-Lin-and-Cecilia-Chiang-4815888.php#page-4
 
aargersi September 16, 2013
Check out the eggplant article on the main page today ... good stuff!!!
 
vvvanessa September 15, 2013
I've been making versions of this lately. It's super easy and tasty.
http://www.epicurious.com/recipes/food/views/Miso-Glazed-Eggplant-109748
 
Louisa M. September 15, 2013
Is it cheating to post a Food52 recipe as an answer to a Food52 question? Maybe, I don't know, but I tried this the other night and it was amazing - I'd definitely recommend it. http://www.buzzfeed.com/food52/how-to-microwave-eggplant
 
Tyson A. September 15, 2013
Treat it just like regular eggplant, although it may not need salting if it isn't bitter. Just slice and tempura fry it, it's Japanese after all!
 
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