Ao Daimaru Green Eggplant

Japanese culinary treasure from Saitama Prefecture, where it has been grown since at least the early Meiji era. Green pear-shaped fruits are about the size of a baseball. The white flesh under the skin has a rich flavour and a wonderfully creamy, melt-in-your-mouth consistency when cooked. Like other eggplants there are many ways to cook it: try it sliced and stir-fried, sauteed, grilled, roasted or baked. Or add it chopped to soups and stews. Great for tempura. Drought and heat-tolerant. 80 days.