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Japanese eggplant is long and skinny, unlike a globe eggplant, which is fat and roly-poly! The thinner eggplant is quick to roast in the oven.
Buddha Bowl Veggies
Buddha Bowl veggies will teach you the quickest and easiest ways to cook and season vegetables. For the fastest method of cooking, use “Level One Method.” For the most flavor, but a few extra steps, use “Level Three Method.”
Japanese vs. Chinese Eggplant
Chinese Eggplant is lighter in color – lavender color
I’ve grown both varieties of eggplant in my garden – and prefer these Asian varieties over the Italian globe eggplant.
Both Japanese and Chinese eggplant are long and skinny, with a thin skin and very few seeds. They do not require salting (as they are less bitter than globe eggplants) and of course, roast quicker than globe.
Japanese eggplant is a deeper, rich purple
Recipes using Japanese and Chinese Eggplant
This one is my FAVORITE. It’s actually a Chinese recipe, but I used Japanese eggplant, as that’s what was growing in my garden.
You can use this recipe for either Chinese or Japanese eggplant. This is a simple recipe – a "starter" recipe that you can use as a basis for other flavors.
If you have tried making roasted eggplant in the oven, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!
This post may contain affiliate links. Please read our
disclosure policy
for more information.
This post may contain affiliate links. Please read our
disclosure policy
for more information.
Japanese eggplant is long and skinny, unlike a globe eggplant, which is fat and roly-poly! The thinner eggplant is quick to roast in the oven.
Buddha Bowl Veggies
Buddha Bowl veggies will teach you the quickest and easiest ways to cook and season vegetables. For the fastest method of cooking, use “Level One Method.” For the most flavor, but a few extra steps, use “Level Three Method.”
Japanese vs. Chinese Eggplant
Chinese Eggplant is lighter in color – lavender color
I’ve grown both varieties of eggplant in my garden – and prefer these Asian varieties over the Italian globe eggplant.
Both Japanese and Chinese eggplant are long and skinny, with a thin skin and very few seeds. They do not require salting (as they are less bitter than globe eggplants) and of course, roast quicker than globe.
Japanese eggplant is a deeper, rich purple
Recipes using Japanese and Chinese Eggplant
This one is my FAVORITE. It’s actually a Chinese recipe, but I used Japanese eggplant, as that’s what was growing in my garden.
You can use this recipe for either Chinese or Japanese eggplant. This is a simple recipe – a "starter" recipe that you can use as a basis for other flavors.
If you have tried making roasted eggplant in the oven, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!
This post may contain affiliate links. Please read our
disclosure policy
for more information.
1 Comment
Candice Maynard
on 8/26/25 at 1:52 pm
Exactly what I was looking for-a simple recipe to roast my Japanese egg eggplants in the oven without all the extras that it doesn’t need-turns out delicious every time!! thank you for the recipe:))
I'm Jaden Rae, a TV chef, cookbook author, recipe developer, and the creative force behind Steamy Kitchen, a 19-year food blog focused on Asian cuisine and mindful living. Steamy Kitchen has been featured on The List, the Today Show, Oprah.com, Martha Stewart Living Radio & more.
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Exactly what I was looking for-a simple recipe to roast my Japanese egg eggplants in the oven without all the extras that it doesn’t need-turns out delicious every time!! thank you for the recipe:))