Eggplants are a versatile vegetable that elicit a range of reactions from people. Some relish their rich, meaty texture, while others view their distinct flavor as an acquired taste. With numerous eggplant varieties and recipe ideas, this summer vegetable offers something for everyone who appreciates the unique taste of this spongy vegetable.
Introducing the Different Eggplant Types
Whether you’re interested in roasting eggplant halves, baking eggplant slices, charring eggplant on the stove, roasting eggplant as a whole, sautéing eggplant, or grilling eggplant, this informative guide will teach you how and when to use each type.
Eggplants, scientifically known as Solanum melongena, are technically berries, but we cook and consume them like vegetables. As a member of the nightshade family, eggplant thrives in hot weather. Globally, it goes by various names, including aubergine, brinjal, melanzana, garden egg, patlican, or guinea squash.
1. Globe Eggplant
Globe or American eggplant is the most common type found in grocery stores throughout the United States. Among all the eggplant varieties, this is the one you can use in pretty much any eggplant recipe.
Plump and spherical, with a somewhat teardrop shape and deep purple color, globe eggplants are available year-round. Though the skin is edible, it can be tough or bitter to some, leading them to peel it before using it in recipes. Personally, I don’t peel the eggplant before cutting it down into smaller pieces or slices. If you’re new to it, here’s a quick guide on how to cut an eggplant.
This versatile variety can be grilled or roasted whole and then blended into baba ganoush or Turkish eggplant dip. It can also be sliced, breaded, and made into baked eggplant Parmesan, braised in eggplant beef stew, or used in eggplant curry.
2. Italian Eggplant
Italian eggplants have a teardrop shape similar to globe eggplants but are smaller in size. The flesh of Italian eggplants becomes much more tender when cooked and has a sweeter flavor.
You can easily cook Italian eggplants using various techniques like braising, grilling, sautéing, frying, and stewing. They work wonderfully in crispy roasted eggplant or popular Italian dishes like eggplant involtini and eggplant caponata. Unlike other eggplant varieties, there’s no need to salt Italian eggplants as they lack the bitter taste.
3. Sicilian Eggplant
Sicilian eggplant falls under the same category as Italian eggplant but is smaller, round, and light pink or lavender in color. Its custard-like and sweet flesh makes it a must-try if you come across it at the farmer’s market. Other varieties of this small purple eggplant are known as Rosa Bianca eggplant.
4. Graffiti Eggplant
Graffiti eggplants have interchanging purple and white stripes, earning them the name “graffiti.” With smaller seeds and thinner skin, they are sweet, almost fruit-like, and never bitter.
Considered an Italian eggplant, this light purple variety is larger than Sicilian eggplant and shares similar hues of purple in its skin. Graffiti eggplant is perfect for roasting whole like a potato, then split and enjoyed as is or transformed into stuffed eggplants.
5. Chinese Eggplant
Chinese eggplants are elongated, thin eggplants with skin ranging from pastel purple to lilac. They have white flesh with fewer seeds, making them sweeter than globe eggplants. Chinese eggplants, sometimes used interchangeably with Japanese eggplant, are best enjoyed in stir-fry dishes like eggplant stir fry.
6. Japanese Eggplant
Japanese eggplant is similar to Chinese eggplant but has deep purple skin and a shorter length. Both of these long, skinny eggplant varieties are often labeled as Asian eggplant and make a wonderful addition to stir-fry dishes.
7. Indian Eggplant
Indian eggplants are small, plump, and round with rich purple skin. You can often find them at the farmer’s market, labeled as baby eggplants, as fully mature Indian eggplants only grow to about 2 inches in length. Popular in Indian cuisine, they cook quickly and are a great addition to curries. Their small size also makes them perfect for stuffing and roasting.
8. Thai Eggplant
Thai white eggplants don’t resemble eggplants at all, as they have white to pale green skin (although some can be purple) and a small, round shape. They have a mild flavor and a slight crunch, which is why they are often eaten raw in salads or served crudité style with a flavorful dip or spread in South Asian cuisine. Thai eggplants can usually be found at specialty Asian markets or farmer’s markets.
9. White Eggplant
White eggplants share a similar shape and structure with globe eggplants, but their glossy white skin sets them apart. They have a mild taste and can be used interchangeably with globe or Italian eggplant in recipes.
10. Fairy Tale Eggplant
Fairy tale eggplants are slender and small with thin, purple, and white streaked skin. Their delicate and creamy flesh benefits from a quick sauté or stir-fry.
11. Heirloom Eggplants
Heirloom eggplants come in a range of colors, from white to light purple to deep violet, and have a mild, sweet flesh. The term “heirloom” indicates a traditional variety of plants not associated with modern or commercial agriculture. These seeds have been passed down through generations of farmers and can represent any variation of the eggplant crop.
Heirloom eggplants are easy to find at farmer’s markets, especially during the summer months when eggplants are in their peak season (July – October). Different varieties go by different names, but some notable ones include Black Beauty, Little Fingers, Kermit, Barbarella, Santana, Ping Tung, Turkish Orange, Old White Egg, Early Long Purple, or Little Green eggplants.
Eggplant Varieties Chart
The color, shape, taste, and best cooking technique vary for each eggplant variety. Here’s a handy chart to break it down:
| Eggplant | Color | Shape | Taste | Best Uses |
|---|---|---|---|---|
| Globe | Purple | Spherical, teardrop | Versatile | Roasting, grilling, sautéing, stewing |
| Italian | Purple | Teardrop | Sweet | Braising, grilling, sautéing, frying, stewing |
| Sicilian | Light pink, lavender | Round | Custard-like, sweet | Various recipes |
| Graffiti | Purple and white striped | Spherical, elongated | Sweet, fruit-like | Roasting, stuffing |
| Chinese | Pastel purple, lilac | Elongated | Sweet | Stir-fry |
| Japanese | Deep purple | Elongated | Sweet | Stir-fry |
| Indian | Purple | Round | Rich | Curries, stuffing, roasting |
| Thai | White, pale green | Round | Mild, slightly crunchy | Salads, South Asian cuisine |
| White | White | Spherical, teardrop | Mild | Versatile |
| Fairy Tale | Purple and white streaked | Slender | Delicate, creamy | Sauté, stir-fry |
| Heirloom | Varies (white, light purple, deep violet) | Varies | Mild, sweet | Versatile |