Kamo Eggplant (Solanum melongena)

Kamo Eggplant (Solanum melongena): one of the most prized eggplants in all of Japan. Kamo eggplant, or Kamo Nasu, is a traditional Japanese variety native to the Kamigamo region of Kyoto, famous for its perfectly round shape, glossy purple-black skin, firm flesh, and delicate, sweet flavor. Considered the "queen of eggplants," this gourmet cultivar is highly prized by chefs and is used in dishes such as Miso Dengaku, where it is grilled with miso paste, or Shigiyaki, where it is fried and then served sliced with sesame and miso. The flesh is dense and creamy, with a firm texture and few seeds. It also has a spongy texture that allows it to absorb seasonings. It is completely sweet. The leathery skin allows for slow cooking.
To top it off, it's rustic and undemanding in the field, adapting very well to limited irrigation and warm climates. You can also grow a Kyo Yasai in your garden.