Japanese eggplant will develop a soft, tender and creamy texture after cooked. It can retain its purple-hued skin, adding vibrant colours to stir-fries or roasted side dishes. Simply slice it into half, coating with a rich miso glaze on top then grill, to create the delicious Japanese dish called Nasu Dengaku (Miso Glazed Eggplant).

Keep refrigerated

*Photo for reference only.