The name eggplant evolved from English explorers who discovered the fruit in Asia. The specific variety they found resembled the shape of an egg and was ivory-white. Many white eggplant varieties still resemble the shape of an egg today, and others such as the White Japanese have since taken on a more lean and lengthy form to meet changing market demand. In modern times new varieties, like the White Japanese, were bred and evolved to offer improved flesh quality and reduced seed size, as seeds often lead to the bitterness that is associated with eggplant.
Keeps best in a sealed/humidity controlled environment, in the refrigerator.
White Japanese eggplants are an excellent source of potassium and also contain B vitamins, magnesium, and copper.
In the Kitchen
This white eggplant is so so tender and sweet. Try roasting a few different eggplants with just a little olive oil and salt to do a comparison!
The beauty of this eggplant is in it’s size, as it means it is easy to incorporate into a single dish, without the pressure to use it all! We use this eggplant in whatever we are cooking: pasta; stir frys; curries; even nachos! Chop roughly, and incorporate into the pan at the same time you would add carrots and other like—minded veggies ;)