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Our Favorite Eggplant Varieties

May 06, 2013
Photo: Randy Mayor
From a simple kitchen standpoint, what sets eggplants apart from other summer garden produce is that they require cooking.
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From Raw to Roasted

Photo: Johnny Miller
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

 

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Apple Green Eggplant

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

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Malaysian Red Eggplant

Photo: Randy Mayor
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.
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Rosa Bianca Eggplant

Photo: Randy Mayor
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.

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Lao Green Stripe Eggplant

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