Japanese eggplant is a member of the nightshade family, Solanaceae, which contains over 3000 species. There are three distinctly different eggplant species. Japanese eggplant is classified botanically as the species Solanum melongena L. Through genetic mapping it has been determined that all eggplant species have shared ancestry with tomatoes, potatoes and peppers. Although grown and treated as a vegetable, eggplant is actually a perennial fruit as it bears seeds within its body. Thus it is botanically classified as a berry.

Japanese eggplant is the Western name given to dozens of Japanese eggplant varieties, both heirloom and hybrid. The most common of these varieties are Millionaire and Orient Express, both long (growing up to eight inches in length), slender oblong shaped eggplants with glossy, purple-black, thin skin. The interior cream colored flesh is spongy and nearly seedless. Japanese eggplant's flavor is mild and because it is nearly seedless it doesn't possess that bitter quality found in Western and Thai varieties.

Nutritional Value

Eggplant skin contains 'nasunin,' a potent antioxidant and free radical scavenger that protects cell membranes from damage. Nasunin protects the lipids (fats) in brain cell membranes.

Serving Ideas

When a thin-skinned eggplant is desired, Japanese eggplant is the ideal variety. The eggplant's sponge-like texture qualities allow it to easily take on flavorings such as miso, soy sauce and ginger. All eggplants are amenable to a variety of cooking methods including sautéing, pan-frying, deep frying, baking, stir frying, and especially grilling. Whatever variety, choose eggplants with a firm, smooth, unblemished skin devoid of any soft spots. Japanese eggplant has a short post-vine shelf life, thus should be used within a few days of harvest.

Geography/History

Eggplant is native to Nepal, India, Bangladesh, Pakistan and Sri Lanka. Unlike other members of the Solanaceae family, which are native to the New World, eggplant varieties are native to the Old world. Eggplant's divergence from tomato's last shared ancestor occurred approximately 12 million years ago; they still share 27 genomes. The first known written record of eggplant is found in Qí mín yào shù, an ancient Chinese agricultural manual completed in 544. Chinese eggplant varieties were cultivated in Japan during the same era. The Japanese would successively plant newer varieties for centuries, accumulating hundreds of different subspecies. In Modern Japan, eggplant is the third most important vegetable for culinary use.

Seasons/Availability

Japanese eggplant is available year round.