This is my first year growing Japanese eggplants, aka, Chinese eggplants, so I’ve been eager to try them.  Compared to Italian eggplants they’re long and thin, sweeter, and less bitter, which means they don’t need to be salted ahead of time to release their bitterness.  Also, because their skin is thin, they will absorb the flavors of anything that’s cooked with them.   If you don't grow Japanese eggplants, you can find them at your local Farmer's Market or supermarket. Eith