Korean eggplants are long, thin, and light to dark purple. Their skin is thin and their texture softer and less spongy than Western globeshaped eggplants. They also have a sweeter, milder flavor. You can find them at many Asian markets and also at some farmers’ markets and regular supermarkets. Ordinary eggplant can be substituted.
i cannot fin these kind of eggplant where i live can I use the regular ones?
It’s usually sold at an Asian grocery store.
You can still make gajinamul with eggplants sold in any grocery stores. Be sure to skin the eggplant and cut it into chunks and follow this recipe.