Japanese eggplants are long, slender, and oblong. This ink-colored vegetable can be straight or slightly crooked and has a dark purple or green stem depending on the variety. It has a smooth skin that is thin, shiny, and purple-black. The inner flesh which is white is spongy and nearly seedless. When cooked, Japanese eggplants have a meaty texture with a mild and sweet flavor.
South and Central America
48-50°F (Cold Storage)