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Investigations of the physical properties of fruit before and after cooking and a sensory evaluation after cooking were conducted with 5 eggplant cultivars including ‘Yatakei’, a native strain of ‘Kamonasu’ in Nara. The moisture content and ­firmness­were­measured­of­flesh­cubes­of­2­×­2­×­2­cm­before­and­after­being­either­steamed­or­fried­with­salad­oil.­The­fried­ flesh­was­then­evaluated­with­respect­to­its­taste­quality­and­texture­related­to­the­oiliness.­As­the­results,­the­total­weight­of­flesh­ was­increased­by­steaming­and­decreased­by­frying.­The­moisture­content­of­flesh­was­highest­ in­‘Mizunasu’­and­lowest­ in­ ‘Kurowashi’­before­cooking.­It­was­slightly­increased­in­all­cultivars­and­no­significant­differences­among­the­5­cultivars­was­ observed­after­the­steaming.­In­contrast,­a­marked­decrease­and­a­significant­difference­in­the­moisture­content­of­flesh­were­ noted­in­the­5­cultivars­by­frying.­The­moisture­content­of­the­fried­flesh­was­higher­in­‘Yatakei’­and­‘Kurowashi’­whereas­they­ contained­lower­oil­levels­than­the­others.­A­significant­negative­relationship­between­the­moisture­and­oil­contents­of­fried­flesh­ was­found.­Before­cooking,­the­firmness­of­flesh­was­significantly­different­among­the­5­cultivars,­being­highest­in­‘Kurowashi’­ and lowest in ‘Mizunasu’, and it was markedly reduced after cooking. It was highest in ‘Yatakei’ and lowest in ‘Senryonigo’ after steaming, but highest in ‘Mizunasu’ and lowest in ‘Senryonigo’ and ‘Shoyaonaga’ after frying. Sensory evaluation revealed a­significant­difference­in­the­texture­related­to­oiliness­among­cultivars,­with­higher­levels­of­oiliness­found­in­‘Shoyaonaga’­ and­‘Mizunasu’­compared­to­‘Yatakei’.­There­was­a­strong­relationship­between­the­texture­related­to­oiliness­and­the­content­of­ moisture­or­oil­in­the­fried­flesh.

Differences among Eggplant Cultivars Including One Native Strain in the Physical Properties of Fruit before and after Cooking