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Green Eggplant

Also Known As : Ao Daimaru
Technical Name : Solanum melongena


Taste Profile

It is tender and creamy with a rich flavor and slight bitterness, when cooked.

Usage Tips

  1. Green eggplants are good for grilling, roasting, stir-frying, baking, and sautéing.
  2. They can also be cut into cubes and added to pasta or rice dishes.
  3. They pair well with tofu, soy sauce, sesame oil, miso, tempura, broccoli, tomatoes, and carrots.
  4. They can be used for tempura and can also be pickled.
  5. They will keep up to three days when stored in a cool and dry place.


Green Eggplant are globular and medium in size. The lime green colored eggplant is capped with a dark green calyx, a very small stem, and their outer skin is smooth and glossy. Their inner flesh is ivory, dense, and spongy with very few edible seeds. They are available in the late spring and summer months. They are native to the Saitama prefecture in Japan.

Health benefits

  • Green eggplants are a good source of fiber and potassium that lower the risk of heart disease.(1)
  • They contain manganese which helps to regulate glucose metabolism in the human body.(1)
  • They also contain copper that prevents premature aging.(1)
  • Iron in it treats Anemia.(1)
  • They also contain B-complex vitamins.(1)

Selection Guide

Go for Green eggplants with shiny and smooth skin. They should be slightly firm but not hard.

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