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Japanese eggplants are gently curving in shape. They are relatively thin-skinned, with few seeds and a creamy texture. They hold their shape well, making them great for braises and stir-fries.

This traditional Japanese miso-glazed dish uses eggplant and tofu as the main in this recipe from The Everyday Vegan Cheat Sheet cookbook. You can also swap in daikon radish or konjac.

From traditional dark-purple eggplant varieties to more novel shapes and colors, these selections are worth a closer look.

Larger eggplants tend to be older, which means bigger seeds and thicker skin ... for less bitter eggplant varieties like Chinese or Japanese. Even if you end up with an old or seedy vegetable ...

Local author Betty Liu gives you basic techniques in "The Chinese Way," then you can adapt her recipes to suit your pantry.

The author of "Mortar & Pestle" collaborated with her mother, the woman behind Julia’s Indonesian Kitchen, on this collection ...

Complementing the A5 Wagyu from Shiga prefecture is a presentation of autumn harvests: fried ginkgo nuts, kabu (Japanese turnip), nasu (eggplant), and kikuimo (Jerusalem artichoke ... For texture, ...