10 Types of Eggplant You Need to Know
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The eggplant was first domesticated in Asia, but these days it can be found all over the world. It’s no wonder this summer fruit features in dishes as varied as Iranian Kashk and Eggplant Dip, Georgian Eggplant Rolls with Walnut Filling, and Provençal Eggplant-Tomato Gratin.
Not all eggplants are created equal, and you’ll find them in all kinds of shapes and colors. Aside from the flowery green top, the entire eggplant is edible, including the skin, but some varieties are better suited to cooking whole or for slicing into coins or chunks for eggplant recipes. Generally speaking, smaller varieties like Japanese or fairy tale are better for grilling or roasting whole since they cook quickly and have delicate skin that yields to creamy flesh inside. They also have fewer seeds and will taste less bitter.
Here’s a breakdown of the most common types of eggplant you might find at the store or farmers market — and how to use them.
Globe eggplant
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Also known as American eggplant, this thick, glossy, and dark purple eggplant is the all-purpose variety you’ll find at most grocery stores year-round. Its meatier texture makes it a good choice for fried recipes like Eggplant Parmesan since it won’t absorb too much oil, and its abundant flesh is ideal for Baba Ganoush recipes.
You can use a globe eggplant for most recipes, though you’ll want to slice it into equal-sized halves, coins, or chunks before cooking. You can also stuff it like a baked potato, then roast it for Stuffed Eggplant with Spiced Beef and Pine Nuts. You don’t have to peel a globe eggplant, but since the skin can be a little chewy and thick, you may opt to.
Italian eggplant
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Italian eggplant looks quite similar to globe eggplant at first glance, but it’s smaller in size and slightly sweeter, with more tender flesh. Use it as you would a globe eggplant, slicing it before cooking. As its name implies, it’s particularly well-suited to Italian-leaning recipes — fry it for eggplant Parmesan, grill it for a summery marinara, stuff it with Italian sausage and bake it, or roast it for a caponata.
Chinese eggplant
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Lighter in hue and slightly longer than Japanese eggplant, Chinese eggplant is otherwise remarkably similar and can be used in much the same way (many recipes will give you the option of either). Try sautéeing it for Vegan Mapo Tofu or Gaji Namul, a classic spicy Korean banchan.
Thai eggplant
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Found at Asian markets or farmers markets, Thai eggplants can be eaten cooked or raw. Cultivars of the Thai eggplant include green, purple, and white, but the green variety is most commonly used in classic Thai curries like Red Curry to soak up the flavor in the sauce. These firm, small eggplants remain green even when ripe and taste slightly tart. Slice them up raw to add crunch to a salad, or cook them like any other eggplant, keeping in mind that they’ll add a little more bitterness to recipes.
Indian eggplant
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Indian eggplant is similar in appearance to globe eggplant, but much smaller, about two inches in length. It can be grilled or roasted whole — no peeling needed — and also shines in curries.
Fairy tale eggplant
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These palm-size eggplants are a farmers market favorite thanks to their adorable stature and delicate, purple-and-white mottled skin. They’re exceptionally easy to prepare — just throw them whole on the grill or lightly sauté them. Or stuff them with peanuts, fried shallots, and garlic.
Graffiti eggplant
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These teardrop-shaped eggplants are known for their distinctive purple and white stripes. They don’t need to be peeled, and can be cooked whole. Sadly, their stripes will disappear once cooked, so grab your photo opp before sautéeing or grilling!
White eggplant
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Fun fact: At one time, all eggplants were white, hence their name. Most varieties of eggplant these days are heirloom, which means you’re more likely to find white eggplants at the farmers market than at the grocery store. You can use them the same way as globe eggplants or other varieties, though they generally have a milder flavor.
Rosa bianca eggplant
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Technically an heirloom variety of the Italian eggplant, this small, lavender and white-hued cultivar is picked early in the season, before seeds start to form, making it particularly sweet and creamy. Use it as you would a globe or Italian eggplant.
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