Japanese Eggplant – All You Need to Know | Instacart Guide to Fresh Produce

What is Japanese eggplant?

Japanese eggplants are longer, thinner eggplants than their American counterpart—the one you’re used to seeing in grocery stores. They come in a range of shades of purple, including a deep, dark, almost-black purple.

Japanese eggplant has been cultivated for centuries. They have the same nutritional benefits as traditional eggplant. Since the flesh is so creamy and somewhat spongy, people typically use it to help soak up savory or sweet seasonings and sauces.

Some varieties of Japanese eggplant you can grow include:

• Mangan: A little chubbier than the typical slender varieties
• Kurume: Very dark (almost black)
• Money Maker: Thick and oblong purple fruits
• Shoya Long: Long, slim eggplant
• Ao Diamuru: Rounded green eggplant
• Choryoku: Slender and green

Where did Japanese eggplant originate from?

Japanese eggplants have been mentioned in writing from the 3rd century.

The original eggplants were green, small, and round with a little bitterness. Over time, however, Japanese eggplant varieties have transformed into the more familiar purple-skinned variety. Some green versions of them still exist, as well as some white and orange heirloom varieties.

What is the nutritional value of Japanese eggplant?

Japanese eggplant is a low-calorie, low-sodium fruit that’s packed with tons of vitamins.

With only 20 calories, the Japanese eggplant is a healthy fruit that can help you get your daily dose of fiber (which is great for digestion and gut health). Eggplant also has zeaxanthin and lutein, which have both been shown to help prevent age-related vision loss.

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How is Japanese eggplant grown?

Eggplants are warm-weather fruits from the nightshade family. Growing Japanese eggplant means you’ll need a place that gets great sunlight, as well as well-draining soil and heat. The soil should also have a pH of between 6.0 and 6.5.

Aim to start the seeds inside about 6 to 8 weeks before the last frost date. Thin the seedlings when you start seeing real leaves. Once you do that, harden them off and transplant them outdoors. Adding a layer of black plastic or row covers to serve as mulch can help warm the topsoil before you transplant the seedlings.

Cage or stake the seedlings. This can help keep them secure once the heavy fruits start growing on them. Make sure to snip off the fruits when they’re the appropriate size. Removing them could encourage more to grow.

When is Japanese eggplant in season?

Japanese eggplants are in season in mid-summer through early fall. But you can get them all year round at your local grocery store. You might also find them at specialty Japanese markets in your area.

How do you pick Japanese eggplant at the grocery store?

When shopping for Japanese eggplants at the grocery store, look for ones that feel heavy for their size. Avoid eggplants that feel too lightweight because they might be past their prime.

Look for smooth, shiny eggplants with no signs of dull skin. Dull skin means that the fruit is turning bitter and shouldn’t be eaten. Make sure that there’s no streaking.

To test a Japanese eggplant at the grocery store, take your thumb and press it into the eggplant to form a print. If it remains dented, it’s not ripe yet. If the skin goes back to its original shape, it’s good to go.

If you are looking to have your groceries delivered, you can easily shop for Japanese eggplant via Instacart. After adding a product to your cart, use the “Instructions” option to notify your Instacart shopper about any preferences or specific directions on how to choose the best products. Shop for Japanese eggplant.

How to store Japanese eggplant

There are several ways to store Japanese eggplant so you can use them before they go bad. You can freeze them, dehydrate them, pickle them, can them, and flash freeze them.

If you plan on freezing them, slice them up into 1/4in slices, lightly salt them to remove bitterness, blanch them in boiling water for 5 minutes, and then chill them in an ice bath. Put the slices on a cookie sheet in a single layer, flash freeze them for 4 to 6 hours, and put them in ziplock bags. Freezing them will keep them for 3 to 6 months.

To dehydrate them, peel them and cut them into 1in cubes. Put them on a dehydrator sheet and bake at 200°F for 12 to 24 hours. Store them in an airtight jar.

How to tell if Japanese eggplant is bad

You can tell Japanese eggplant is bad if the skin is leathery or if there are brown or pale patches. You’ll also know it’s bad if there are soft spots or if it isn’t as firm as it should be (or as it once was).

What can I substitute for Japanese eggplant?

Don’t have Japanese eggplant? Substitute Japanese eggplant for any of the following, and you’ll be fine.

• Globe eggplant (a.k.a. American eggplant)
• Italian eggplant
• Rosa Bianca eggplant
• Indian eggplant
• White eggplant
• Okra
• Zucchini
• Portobello mushrooms

Choosing the freshest Japanese eggplant

Now that you know how beneficial Japanese eggplants are, you might be itching to get some for a new recipe. Not stocked up on them? Get fresh produce delivery with Instacart and choose same-day delivery.

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