A variety of the Asian eggplant characterized by a long, thin shape and light purple coloring, which may become dark purple as it matures. The Japanese Eggplant has a tender skin, and a deliciously sweet meaty flesh that is seedless, which makes this variety highly desirable for numerous recipes. They are similar to a Chinese eggplant except they are shorter in length and darker colored. Since Japanese Eggplants are highly perishable, consume within several days. They become increasingly bitter as they age.