Japanese Eggplants are a long, and thinner version of the dark purple/black  global type of eggplant. They are a member of the Nightshade family. The Japanese or Oriental Eggplant has smoother flesh, and thinner skin, with smaller seeds. They are about the same in flavor profile as other eggplants so can be interchangable.

It has a subtle flavor that picks up other flavors easily, thus making it great for adapting to most cuisines. 

Pick Eggplants that are 8 inches long, and slender, with smooth, firm, shiny dark purple/black skin, with no bruises, or dings. Avoid soft or brown bruised fruit or eggplants showing chill or freeze marks. 

Eggplants aren't nutritional giants as far as vitamins goes, however, they are low in calories, with one cup portion weighing in at 38 calories. They have good amounts of fiber and are very filling. 

Marinating and grilling Japanese Eggplants is an excellent way to fix these beauties. A simple soya, ginger and sesame oil marinade works wonders.

Allow 1/3 pound of eggplant per person. Two Japenese eggplant can serve 4 people. 

Eggplant can be stored unwashed and refrigerated for up to 5 days.

Here are some good Japanese eggplant sites:
httpwww.1webblvd.comcoosemansdefault.htm

http://www.melissas.com/rtf/japegpln.htm