Our Favorite Eggplant Varieties
From a simple kitchen standpoint, what sets eggplants apart from other summer garden produce is that they require cooking.
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
The first of our eggplants to bear fruit, Apple Green boasts a lot of tender, mild flesh and relatively few seeds.
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.
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.
Usually harvested while very small—about 2 inches in diameter—they're often used in Southeast Asian dishes and have lots of seeds.