Our Favorite Eggplant Varieties

From a simple kitchen standpoint, what sets eggplants apart from other summer garden produce is that they require cooking.

From Raw to Roasted

Photo: Johnny Miller

From Raw to Roasted

When raw, the flesh of eggplant is spongy and plain. But once roasted, grilled, sautéed, or stir-fried, the eggplant comes into its full glory: tender, creamy flesh with a satisfying meatiness that makes it ideal for something like a Vietnamese-style veggie sandwich. Or you can serve it as a sort of warm side salad with tangy-sweet pepper sauce, a perfect flavor pairing.

See More: Cooking with Eggplant

 

Apple Green Eggplant

Photo: Randy Mayor

Apple Green Eggplant

The first of our eggplants to bear fruit, Apple Green boasts a lot of tender, mild flesh and relatively few seeds.

Malaysian Red Eggplant

Photo: Randy Mayor

Malaysian Red Eggplant

Similar to Ichiban Japanese eggplant, these are a great size and shape for grilling. They also work well in stir-fries. The plants are highly bountiful.

Rosa Bianca Eggplant

Photo: Randy Mayor

Rosa Bianca Eggplant

With its white and violet skin and creamy flesh, this Italian heirloom is popular with chefs for good reason: It's not bitter and has few seeds.

Lao Green Stripe Eggplant

Photo: Randy Mayor

Lao Green Stripe Eggplant

Usually harvested while very small—about 2 inches in diameter—they're often used in Southeast Asian dishes and have lots of seeds.

Printed from:
http://www.cookinglight.com/food/in-season/eggplant-varieties-00412000083138/