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
The first of our eggplants to bear fruit, Apple Green boasts a lot of tender, mild flesh and relatively few seeds.
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
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
Usually harvested while very small—about 2 inches in diameter—they're often used in Southeast Asian dishes and have lots of seeds.