George wrote on Mon, 23 Mar 2009 14:36:12 -0500:

> Omelet wrote:
>> In article >,
>> George Shirley > wrote:
>>
>>>>> Try the Japanese eggplant, no harsh or bitter flavor, no
>>>>> need to salt and squeeze, just peel and cook. That's the
>>>>> only kind we grow anymore. We've grown Ichiban variety for
>>>>> years and this year we're trying PingTung.
>>>> Those long slender ones that look like a zucchini?
>>> If there were purple zukes you would be right. <G> They're
>>> sweet eggplant and easy to grow in most areas. Japan isn't
>>> exactly a tropical country.
>>
>> Yes, and I've also seen them in white.

Have you seen the white ones with red lengthwise stripes? It's a pity
that the more spectacular color schemes fade on cooking.



--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not