Grace – Either one should work. I’m always looking for eggplant recipes as well.

Robin – Fun stuff

Kat – Just peel the black ones and he won’t notice

Srivalli – Thank you!

Joelen – Haven’t done tortang talong in a while. I have a recipe with ground pork.

Dragon – The eggplant skin just flaked off after grilling.

Rainbowbrown – I feel like a kid in the candy store at farmer’s markets. So many colors I get woozy.

JS – Looks kinda fishy like that.

Daphne – Didn’t think the skinny ones would be hard to find in certain places. I guess the most common one is the round type.

Meeta – Any type of eggplant would work great. Just adjust the broiling / grilling depending on the size.

Clumbsy – I need to do a side by side comparison and see if there’s a big taste difference.

Jo – Thanks! Your mom’s recipe sounds good with steamed rice.

Nate – I was going to make sushi rice for this. Maybe in another post.

Paoix – Thanks! Talong is good stuff.

Zita – Grilling makes eggplants smell so nice.

Tartasacher – Thanks for dropping by. Come check out the roundup when it’s online.

Oggi – Mmm soy and lime. Simple but always delicious.

Deb – Japanese eggplants are fun to cook with. Lots of uses.

noobcook – Thanks!

Natashya – It’s actually a contraption for pressing sushi rice

Denise – Looks funky but its custardy and unmistakably Japanese.

Cookinpanda – Sometimes I leave the skin on but I burned it too much this time. I like it when eggplants soak up olive oil.

Ning, Christine, Kalyn – Thanks! Bonito flakes can give a nice accent to most things flavored with soy sauce.