A Guide to Types of Eggplants

Despite what the eggplant emoji may suggest, European eggplants centuries ago did actually look like little white chicken eggs dangling from a bushy plant, which is how the vegetable got its name. 

“The problem with white eggplants was that when they were shipped, they tended to bruise and scar easily,” says Peter “Produce Pete” Napolitano, former fruit and vegetable buyer and retailer, and author of Produce Pete’s Farmacopeia: From Apples to Zucchini, and Everything in Between. So over thousands of years of cultivation and hybridization, eggplants eventually became what we recognize today. By the Middle Ages, it was already known for its purple skin in various parts of the world. But let’s rewind even further.

“Eggplants are believed to originate from India because ancient written evidence of their use dates back about 2,000 years,” says Venkateswara Rao Kadium, a PhD student in plant breeding and genetics at Montana State University. “It spread to China, where people have been cultivating it for over 1,500 years, then [it was] introduced to Europe through the Middle East and finally reached America through European colonizers.”

Today, the white eggplant is rarer, but the name stuck. “Eggplant is used predominantly in American English,” says Kadium. “But in India, it goes by brinjal, while the French and British call it aubergine.” 

The name aubergine reflects the plant’s history and movement across cultures. It originates from the Sanskrit word “vatinganah,” which evolved into “badingan” in Persian. Arabic speakers adapted the word to “al-badhinjan,” and when the Arabs brought the vegetable to Spain, it became “berenjena.” The word then evolved in Catalan to “albergínia and in French to “aubergine.”

Eggplant, by any name, is a delicious, versatile vegetable that can take myriad forms as an entrée, dip, or side dish. From long, skinny Japanese eggplant to the big and fat globe variety, there are a handful of shared traits to look for when shopping. Read on to learn about different types of eggplant, as well as tips to help you buy the best eggplants at the market and cook them up—no matter what kind you choose.

What Is Eggplant?

This summertime crop is a member of the Solanaceae nightshade family. Like its relatives—which include tomatoes, potatoes, and peppers, among others—eggplant harvest season typically begins mid-summer and continues through mid-fall. Although people prepare eggplant as a vegetable, the produce is technically a berry because of its numerous tiny, edible seeds.

In the US, farmers cultivate eggplants as far north as New York, but they usually grow best in sunnier southern states. “Eggplants need heat and considerable irrigation to grow,” says Napolitano. “That’s why, for example, eggplant doesn’t figure in northern Italian cuisine as it does in southern.” 

Yet, New Jersey is number one for eggplant production and, according to Napolitano, grows about 66% of the world’s eggplants because the state’s southern area offers the well-drained, sandy-loam soil these plants need to thrive.

10 Eggplant Varieties to Try This Summer

There are dozens of types of eggplants in various shapes, sizes, colors, and textures, including many heirloom varieties. Some of the most common eggplants you’re likely to see at your local grocery store include the following.

Globe Eggplants

Size: Large
Shape: Oval
Color: Deep purple
Texture: Smooth and firm
Flavor: Mild, slightly sweet
Cuisine: Common in Mediterranean and American cuisines; often used in dishes like eggplant Parmesan and ratatouille.

Also called American eggplant, these tend to be large, meaty, and seedy. They hold their shape well when cooked and are great for grilling or frying. For the best taste and texture, look for small to medium eggplants that are about six inches in diameter.

Italian Eggplants

Size: Medium to large
Shape: Pear-shaped
Color: Dark purple
Texture: Firm
Flavor: Rich and slightly bitter
Cuisine: Integral to Italian cuisine; used in dishes like caponata and melanzane alla parmigiana (Italian-style eggplant Parmesan).

These eggplants are similar in shape to the globe but smaller with thinner skin. They are a few inches in diameter and about five to eight inches long. Italian eggplants are an excellent multipurpose eggplant that can be breaded, stuffed, roasted, and broiled. Another variety, Sicilian eggplant, is also part of this category and can be used interchangeably in recipes.

Japanese Eggplants

Size: Medium to small
Shape: Long and slender
Color: Deep purple
Texture: Tender and creamy
Flavor: Mild and sweet
Cuisine: Predominantly used in Japanese cuisine; great for grilling and stir-frying.

Japanese eggplants are gently curving in shape. They are relatively thin-skinned, with few seeds and a creamy texture. They hold their shape well, making them great for braises and stir-fries.

Chinese Eggplants

Size: Medium
Shape: Long and slender
Color: Light purple
Texture: Tender
Flavor: Mild and slightly sweet
Cuisine: Prominent in Chinese cuisine; ideal for stir-fries and braised dishes.

This type of eggplant is similar to the Japanese eggplant but more lavender in color. It also has a lovely creamy texture and is wonderful in braises and stir-fries, pairing well with bold flavors like garlic, ginger, and soy sauce.

Indian Eggplants

Size: Small
Shape: Round or slightly oval
Color: Dark purple
Texture: Crisp and tender
Flavor: Mild and sweet
Cuisine: Widely used in Indian dishes like baingan bharta and curries.

Also called baby eggplants, eggplants of this variety are squat ovals with medium-thick, rich purple skin and crisp, white flesh. They have a mild, slightly sweet flavor and creamy texture that makes them well-suited to curries. They can also be stuffed and cooked whole or used in dips.

Thai Eggplants

Size: Small
Shape: Round
Color: Green with white stripes
Texture: Firm and crisp
Flavor: Slightly bitter and crisp
Cuisine: Essential in Thai cuisine; often used in green curries and stir-fries.

Thai eggplants—also called apple eggplants—are small two-inch globes that remain green even when ripe (you can still recognize their ripeness by checking for glossy skin, an indicator that they’re ready to use). They are mildly bitter and crunchy, and are excellent in curries. 

White Eggplants

Size: Medium to large
Shape: Oval
Color: White
Texture: Smooth and firm
Flavor: Mild and creamy
Cuisine: Used in various cuisines; often grilled, baked, or stuffed.

These eggplants come in many varieties, including one called the Ghostbuster. They have similar flesh to purple eggplant but tougher skin and a milder, slightly more delicate flavor.

Graffiti Eggplants

Size: Small to medium
Shape: Oblong
Color: Light purple with white stripes
Texture: Tender and delicate
Flavor: Sweet and creamy
Cuisine: Popular in Mediterranean and Middle Eastern dishes; often roasted or grilled.

Also known as fairy tale eggplants, these are palm-sized and marked by purple and white streaks. They have few seeds, making the flesh sweet and creamy—ideal for roasting whole, blitzing into a creamy dip, or grilling.

Black Beauty

Size: Large
Shape: Oval
Color: Dark purple
Texture: Firm and meaty
Flavor: Rich and slightly bitter
Cuisine: Common in American and Italian dishes, such as eggplant Parmesan.

This variety is a century-old heirloom eggplant that is large and bulb-shaped with dark purple skin. It’s meaty, typically grows about eight inches long, and weighs more than a pound. It’s prized for its bolder flavor and is ideal for grilling.

Rosa Bianca

Size: Medium to large
Shape: Round
Color: Light purple and white
Texture: Creamy and tender
Flavor: Mild and sweet
Cuisine: Common in Mediterranean dishes; often used in baking and grilling.

This Italian heirloom variety has a light purple-and-white striped pattern. This sweet and creamy fruit is picked before seed formation starts. It’s perfect for stuffing with savory fillings or topping with cheese.

Picking the Perfect Eggplant

Similar to other produce, where you shop matters. “You might find a wider range of fresh, locally grown varieties at farmers markets versus supermarkets,” says Kadium.

In addition to farmers markets,  local produce shops are a great place to look for different kinds of eggplant since they might carry produce from multiple farms. When Napolitano ran his family’s produce store in Bergenfield, New Jersey, he would buy from local farmers and sell fresh eggplants hand-picked that same day. 

According to Napolitano, there are five things to look for when selecting your eggplants.

• Weight: Look for fruit that’s heavy in the hand for its size. “If it’s large but feels light, it will be pulpy,” says Napolitano.
• Skin: Napolitano says the skin should be smooth, taut, and glossy, not dull.
• Stem: A green calyx—the cap with little spikes around the stems—is a sure sign that the eggplant is fresh, says Napolitano.
• Blossom: The blossom is the opposite end of the stem, with a mark like a belly button. Napolitano says males have a round mark, and females have an oval mark. “The females are firmer and have fewer seeds,” he says. “The fewer seeds the eggplant has, the less bitter it will be.”
• Flesh: Gently press the flesh with your thumb. It should be firm and spring back. “If it has soft spots or leaves an indentation, pass that eggplant by as it’s likely overripe,” says Napolitano.

As a bonus tip, Napolitano shares a lesson in buying ugly produce. In his family, Italian gumbroit is a beloved dish (similar to ratatouille) passed down over generations. It took his mother years to perfect it when it finally dawned on her that the secret was using “imperfect” vegetables with scratches, spots, and bruises. “Those vegetables were absolutely dead ripe,” says Napolitano.

“The problem with most Americans is that they only buy with their eyes, but just because something looks perfect, it won’t necessarily taste good,” he says. “A winter tomato can be perfectly round and uniformly colored, but it won’t taste like anything. As often as not, your other senses—especially your nose—will tell you as much about fruits and vegetables as your eyes.”

How to Store Eggplants

You should use a fresh eggplant as soon as possible after purchasing, but you can store eggplants at room temperature for two to three days—ideally in a cool, dry place away from direct sunlight and heat sources, says Kadium. In the refrigerator, eggplants can last for up to a week, but Kadium says the quality may diminish after a few days.

If refrigerating unwashed and uncut eggplant, Napolitano suggests loosely wrapping it and keeping it in the crisper drawer.. Wrap the eggplant in paper towels to absorb excess moisture, then place it in a perforated plastic bag that allows for some air circulation. If you don’t have a perforated bag, you can loosely wrap the eggplant in a regular plastic bag.

How to Prepare Eggplants for Cooking

The longstanding debate in the culinary world is whether or not to salt your eggplant before preparing. One reason for salting is that it removes bitterness, but these days, commercially grown eggplants are not usually bitter. Larger and more mature eggplants can have a slightly bitter taste, though. 

To get rid of that unwanted flavor, Napolitano says to peel the eggplant (the skin is likely bitter and a little tough), then slice the eggplant, sprinkle it with salt, and allow it to drain in a colander for 30 minutes. Then rinse and dry thoroughly. 

However, salting eggplant is not just about bitterness. Salting also helps collapse the flesh’s cellular walls and remove moisture so the eggplant doesn’t soak up so much oil when you sauté or fry it—its greatest asset, after all, comes from the spongy texture’s ability to absorb flavors during cooking, which it can’t do if it’s already soaked full of oil.

How to Cook Eggplants

Eggplants are a key ingredient in Asian, Middle Eastern, and Mediterranean cuisines, but many other cuisines around the world also showcase their versatility. While somewhat neutral in flavor when raw, eggplant has a mildly sweet and umami quality that pairs well with tomatoes, zucchini, onions, garlic, mushrooms, cheese, yogurt, oregano, and marjoram. 

The goal when cooking eggplant is generally tender, almost custardy pieces that hold their shape. Kadium explains that the silky texture that eggplant takes on once cooked is due to several factors related to its composition and cooking methods. “The cell structure of eggplants is spongy and porous, allowing them to absorb water, cooking oils, and flavors easily,” he says. When heat is applied, the air-filled flesh collapses and becomes denser. Meanwhile, the cell walls release pectin that melds with the water in the eggplant to create a smooth, soft texture.

You can achieve meltingly tender eggplant using several cooking methods.

Braising

Japanese and Chinese eggplants braise well because they keep their shape while the flesh gets custardy. In Sichuan-style eggplant, the eggplant is first stir-fried until charred and smoky, then braised in a garlicky basil sauce to soak up all the flavors. Slender eggplants also get the twice-cooked treatment in kashk-o-bādemjān (Persian braised eggplant with kashk, a fermented dairy product that is a common pantry item in Persian cookery). Pan-frying the eggplant until deeply browned and then braising it in water gives it a silky, creamy texture and a subtle caramelized flavor. Braising the kashk with the eggplant allows kashk’s tangy and savory flavor to infuse into every bite.

Broiling

Skinnier eggplant varieties are also preferred for broiling, as they cook faster than fat ones. Nasu no dengaku is traditionally made by broiling slender Japanese eggplants, spreading them with a sweet miso glaze, then broiling them again until the glaze is caramelized and sizzling. Globe, Italian, and graffiti varieties can also be broiled as an alternative to breading and frying, like in this eggplant tian recipe, which flavors the eggplant in a balsamic vinaigrette before broiling.

Roasting

Both fat and thin eggplants take well to roasting. A small globe, Italian, white, or graffiti eggplant simply sliced in half and roasted would make a showstopping main dish. This eggplant with tahini, pine nuts, and lentils benefits from roasting because cooking it at high heat evaporates its moisture quickly, rendering its flesh meaty, charred, and smoky. In tortang talong (Filipino eggplant omelet), Japanese eggplant is roasted at a moderate temperature until it becomes creamy, then battered, shallow-fried, and stuffed with seasoned ground pork.

Grilling

Some dishes, like baba ganoush, require high heat to char eggplant and infuse it with smokiness before blitzing it into a creamy dip. But you can also simply cut any globular eggplant into slices and brush it with oil before grilling it briefly on each side. Top off the eggplant with feta and maras pepper for a simple yet satisfying summer meal.

Steaming

Steaming eggplants keeps their flesh moist and tender, resulting in a different texture than when roasted. Chinese eggplant salad and this Chinese-style steamed eggplant require minimal cooking, and the cold dishes turn out refreshing and light without the need to turn on the oven. You can even steam eggplants in the microwave.

Frying

Globe and Italian eggplants get breaded and fried in the Italian-American classic eggplant Parmesan, Israeli sabich, and Mexican eggplant torta. These examples highlight how eggplant can make for a hearty meat replacement. The key is removing as much water as possible. Sandwich the slices between paper towels before weighing them down with a plate and microwaving them to purge the flesh of air and moisture. This process makes them fry up crisp and golden brown, with a dense, meaty interior. 

You can also forgo the breading and fry up slices in a pan until golden brown to add to casseroles like moussaka and vegetable lasagna. Or slather Indian eggplants in masala and fry them up for a flavorful dish in 15 minutes.

Stir-Frying

In makheua yao pad tao jiao, a Thai-Chinese stir-fry, slender eggplant pieces are flash-fried in hot oil to soften the flesh while preserving the skin’s vibrant purple hue. Like in many cooking methods, the eggplant is twice-cooked, this time stir-fried with meats, spices, and other saucy seasonings. 

Baking

Fat, globular eggplants take well to low-and-slow baking. An Italian, white, or graffiti eggplant baked low and slow in a hearty sauce makes a perfect entrée. Score the eggplant halves before baking to encourage more of their liquid to evaporate. You can stuff them with lamb and pine nuts or smother them in a walnut sauce. Or keep it simple and toss eggplant in oil and bake at 350°F (176.6°C) for 45 to 50 minutes until beautifully soft and golden. You can also bake Japanese eggplant into a delicious Provençal tian alongside zucchini and squash. 

Sautéeing

In French ratatouille, eggplant is sautéed along with other summer vegetables, including squash, zucchini, and tomatoes. Dicing the vegetable into small pieces, as in this Sicilian caponata recipe, precludes the need for any brining or salting before sautéing.

Stewing

Thai eggplants are great for adding to curries and stews. It doesn’t get any easier than this prep-wise—just slice them up, throw them into the simmering sauce, and cook until softened. In Thai green curry, the crisp and slightly bitter eggplants provide textural contrast and a little respite from the heat of the curry. Note that once cut open, the flesh of Thai eggplants quickly oxidizes, so it’s a good idea to soak them in water until you’re ready to add them to the curry.