Japanese White Eggplant

White Japanese eggplants are cylindrical and elongated, ranging from 10-20 centimeters in length depending on the specific variety. The outer skin is smooth, glossy, and ivory with a pointed green calyx, or stem. The inner flesh is white and spongy with a few small, edible seeds. White Japanese eggplants are tender and creamy with a mild and slightly fruity taste.  

White Japanese eggplants are best suited for cooked applications such as grilling, sautéing, stir-frying, and pickling. Their sponge-like flesh readily absorbs accompanying flavors. White Japanese eggplants can be sliced and used in stir-fries, curries, pizza and pasta toppings, stews and warm salads.  White Japanese eggplants are an excellent source of potassium and also contain B vitamins, magnesium, and copper.