I did a 'Japanese Eggplant' search in CH and posters had many diff opinions about the comparison of these 2 eggplants.
I will in next few dys. be doing my annual huge batch of moussaka. i've always used mediterr eggplants,which I sliced, and salted, rinsed, dried, brushed w/ oil and roasted.
Do you CH posters think japanese eggplants have same or milder flavor then mediterr eggplants? if they're milder, i won't use them for this bec. they need to stand up to other big flavors in moussaka.
thanks for your help.