Green Eggplant

Green eggplants are well suited for cooking methods such as grilling, roasting, stir-frying, baking, and sautéing. The flesh takes on a creamy consistency with a rich flavor when cooked and can be sliced and grilled for vegetable sandwiches or ratatouille. It can also be cut into cubes and added to pasta or rice dishes. In Tokyo, Green eggplants are used for tempura, marinated with miso and baked, pickled, and used in stir-fries. Green eggplants pair well with tofu, soy sauce, sesame oil, miso, tempura, broccoli, tomatoes, and carrots.