If you've spied eggplants at the farmers market labeled Italian and Japanese you should try cooking with both of these ...

EGGPLANT. 1 cup unbleached all-purpose flour. Salt. Freshly ground black pepper. 4 Japanese eggplants, unpeeled, cut into 3/4-inch-thick slices. 1/4 cup extra-virgin olive oil ...

Oriental, Chinese and Japanese eggplant are long and slender with light purple or variegated markings. White eggplant are firmer and have less moisture, so they don`t lose their shape as much ...

Japanese Eggplant. September 16, ... Japanese eggplants are a longer, thinner variation of the common dark purple type but with thinner skin, smoother flesh, smaller seeds.

This easy miso glazed eggplant recipe is roasted to golden perfection and then slathered in a miso glaze before a quick broil. The edges will be a lovely dark brown and the center creamy and luscious.

1 teaspoon light brown soft sugar. 1 teaspoon chile oil. 1 teaspoon peeled and finely grated fresh ginger. Pinch of fresh chives, finely chopped. DIRECTIONS ...

I grew up with two types of eggplants: big, almost black Italian eggplants, and tiny, almost black dried eggplants. My mother’s family came from Syria, and her two preparations were recipes from ...

4 Japanese eggplant, approximately 120 g each; 1 tbsp black and white sesame seeds, toasted; river salt and white pepper, to season; Instructions.

Ingredients. 2 eggplant, cut into 3cm cubes. 2 tbsp light-flavoured extra virgin olive oil. sea salt. 3 tbsp red miso. 2 tbsp caster sugar. 2 tbsp sake. 1 tbsp mirin ...

This recipe goes with: Steak and Toasted Farro Bowl, Grilled Steak and Vegetable Salad, Sourdough Steak SandwichIngredients8 ounces sliced zucchini10 ounce sliced Japanese eggplant2 (1/2-in.-thick ...