Japanese water eggplant but Italian

Japanese eggplants are different from American ones. Japanese ones are long and lean (interestingly the same concept is not applicable to comparing all vegetable between the States and Japan. For example, Japanese carrots are fatter than American ones). Anyway, there’s a special type of Japanese eggplant called water eggplant. It’s originally from Western Japan, from Osaka, but is produced across the country, however only during the summer. So it’s in season now!

This picture shows wedges of Japanese water eggplant. They are more similar to American eggplant that they are fatter, however not necessarily bigger. With its fatter size, it gets less alkaline content that produces a bitter taste. Thus, raw ones taste good. Japanese people like to pickle them. They are super juicy.

But at this Italian restaurant called La Befana, they served it Italian with garlic, salt, and olive oil. The finely chopped garlic bits were really good and went well with the eggplant.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s