Japanese Eggplant

Also known asNasu · Japanese Aubergine · Japanese Brinjal

Name: Japanese eggplant (Solanum melongena) — a long, slender, thin-skinned, deep purple eggplant, usually 15 to 25 cm long, with tender, creamy flesh and few seeds. Chinese eggplant is a very similar, slightly paler type.

Description

Japanese and Chinese eggplants were developed in East Asia, where slim, tender eggplants have long been preferred to the fat, thick-skinned globe types of the West. In Japan, nasu is eaten simmered, grilled, pickled and fried in tempura, and it appears in many classic dishes, such as nasu dengaku (miso-glazed eggplant).

The skin is thin enough that it does not need peeling, and the flesh is sweet, mild and has little bitterness, so it rarely needs salting. It cooks quickly and becomes custardy and silky.

Main nutrition value

Japanese eggplants are low in calories and provide fibre, manganese, potassium and the antioxidant nasunin in the purple skin.

How best to be consumed

Japanese eggplant cooks quickly and soaks up flavour.

1. Halve lengthwise, score the cut side and grill, broil or pan-fry, then glaze with miso for nasu dengaku.
2. Stir-fry in chunks with garlic and soy, as in Chinese cooking.
3. Simmer in dashi or sauces, where it soaks up the broth.
4. Fry in tempura batter, or add to curries.
5. Use without peeling, and avoid overcooking.

Overconsumption could cause…

Japanese eggplant is safe and healthy in food amounts when cooked.

1. Reactions in a small number of people sensitive to nightshade plants, such as joint or digestive complaints, though evidence is limited.
2. A lot of oil and calories if fried or stir-fried with plenty of oil, since eggplant absorbs fat.
3. Raw eggplant is bitter and contains solanine, so cook it.
4. A lot of salt if cooked with plenty of miso or soy.

GroupsFruit VegetablesNightshade family (Solanaceae)Low fatLow sodiumJapaneseFresh

Related foodsEggplant / AubergineCherry TomatoPoblanoJalapeñoBell Pepper / CapsicumGreen Pepper

Wikipedia — Eggplant, used for origin, naming and history: https://en.wikipedia.org/wiki/Eggplant