Q: What is a Japanese eggplant? How is it different from a regular eggplant - are they interchangeable? Linda Dolinger, Marco Island, FL

AskFN: Japanese eggplants are smaller, thinner and lighter in color than the usual black eggplants, and tend to be sweeter-tasting, seedless and tender in texture. They last in the fridge about a week — they get more bitter the longer they sit, so eat them sooner rather than later. You can certainly substitute Japanese eggplants for regular ones in any recipes that call for the latter, but many recipes designed with Japanese eggplant in mind tend to capitalize on their tenderness and texture. So, if you can't find Japanese eggplant, try and get super-young regular eggplant, or salt and drain it before using.

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