Asian eggplant has a much thinner skin, is tenderer and sweeter than traditional eggplant and is practically seedless. You do not need to peel them or soak them in cold salt water - because there is no bitterness to remove. Their texture allows them to absorb lots of flavorful sauce.
Alexandra Sifferlin from Time in her article, Eat This Now: Japanese Eggplant, states that "Raw eggplant is very low in calories, saturated fat and sodium, with only 20 calories per cup. It’s a high source of dietary fiber and is packed with vitamins and minerals, including vitamin C, folate, potassium and manganese."
An easy way to prepare them is to slice them very thinly, coat a cookie sheet with a thin film of oil (we use grape seed oil, turn them so both sides have a thin coating of oil, spread them in a single layer, and bake for 20 minutes at 425 degrees - turning once. While they are in the oven, caramelize an onion(s) for a topping.
For a fancier recipe try Mia's Whole-grain Pizza With Arugala, Eggplant and Caramelized Onion: http://healthland.time.com/2013/08/05/eat-this-now-japanese-eggplant/#comments
Alexandra Sifferlin from Time in her article, Eat This Now: Japanese Eggplant, states that "Raw eggplant is very low in calories, saturated fat and sodium, with only 20 calories per cup. It’s a high source of dietary fiber and is packed with vitamins and minerals, including vitamin C, folate, potassium and manganese."
An easy way to prepare them is to slice them very thinly, coat a cookie sheet with a thin film of oil (we use grape seed oil, turn them so both sides have a thin coating of oil, spread them in a single layer, and bake for 20 minutes at 425 degrees - turning once. While they are in the oven, caramelize an onion(s) for a topping.
For a fancier recipe try Mia's Whole-grain Pizza With Arugala, Eggplant and Caramelized Onion: http://healthland.time.com/2013/08/05/eat-this-now-japanese-eggplant/#comments
Fairy Tale and Little Fingers Eggplant
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