willy

Willy, commonly known as the Japanese eggplant or Asian eggplant (Solanum longum), is an elongated variety of eggplant native to East and Southeast Asia. Characterized by its slender, curved form and thin skin that ranges from deep purple to pale lavender, the willy eggplant is considerably more delicate in texture than its larger globe counterpart. The flesh is creamy with minimal seeds, and the flavor is more subtle and refined, with less bitterness than standard eggplant varieties.

Willy eggplants are prized in Asian cuisines, particularly Chinese, Japanese, and Thai cooking, where their tender flesh and thin skin allow them to be cooked quickly while maintaining structural integrity. They are commonly stir-fried, steamed, grilled, or braised whole or halved lengthwise. The thin skin cooks entirely without peeling, and the mild flavor pairs well with aromatic garlic, ginger, soy sauce, and sesame oil. They are featured in dishes such as miso eggplant, Thai green curry, and Sichuan-style preparations.