Eggplant-Shoya Long Japanese

Eggplant-Shoya Long Japanese

Solanum melongena

It has a deep purple skin, shines almost black and can weigh over half a pound. Also, like other Japanese eggplants, it gives a delicious taste to your traditional foods. No need to peel, because it’s not bitter like other eggplants. Salt preparation is not necessary, either. It is also beneficial for health and due to its exclusive taste, most of the Japanese use it in many dishes (we do to). After being cut, it turns brown quickly in the fridge, so lemon juice is sprinkled on it to keep the color.