The Japanese eggplant has a slightly sweeter taste than other eggplant varieties. Its thin skin doesn't need to be peeled and the extra salt preparation is not necessary, and it has sponge-like texture which allows sauces and flavors to quickly absorb. Sliced eggplant can turn brown quickly, so be sure to cook it soon or sprinkle lemon juice on it to keep the color. This eggplant pairs well with miso, soy sauce, and ginger -- making it the perfect ingredient for a glazed or grilled recipe.

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