I have not pre-salted Japanese eggplant, but then I've only used it in stir-fry recipes that had soy sauce or fish sauce added for salt.

How do you plan to fry it? Are you going to deep fry it? If so, will you use a tempura batter? If you do use a batter, you can add some salt to the batter. Adding salt to the eggplant will make it soft and limp if you salt it ahead of time. I generally salt fried food after it is fried.

Lars

I've never salted Japanese eggplant, it's not necessary. They don't have any bitterness that I've noticed. I use steamed eggplant in salad, and I stir-fry it for a spicy side dish.

Cheryl

I've grown Japanese eggplants for the last couple of years. I don't salt them.

Thank you for your responses. I think I will try it without any batter or breading the first time around, just so I get a feel for what it tastes like. I'll probably add salt and pepper afterwards, as suggested. I would love to hear your favorite ways to use it if you don't mind sharing.

It is very mild tasting, somewhat creamy in texture, more watery than regular eggplant.

I too mostly use it for stir fries. I also just plain steam the whole thing and use in salads.

The beautiful purple color changes to gray after cooking.

It comes in white color also.

I have done a scrambled eggplant, I have also Googled "recettes d'aubergines" to try out a few French recipes.

dcarch

I hope you will post your recipe if it turns out well. Patty

Well, that's going to have to wait. Only had them for three days and they've withered. Sigh.