๐๐๐ Today I’m introducing the Japanese aubergine ๐ฏ๐ต๐ฏ๐ต๐ฏ๐ต
It’s much thinner and longer with a bright purple skin, and a whiter and firmer flesh once cooked.
I marinate it in miso, soy sauce, maple syrup and ginger before oven-baking it.