Switch up your eggplant meals by incorporating a new type of eggplant. Here are 6 different eggplant varieties to try and how to use them!
If you think of an eggplant, what pops into your head? For most it’s the dark purple gourd-shaped vegetable (like the emoji). But the eggplant world is actually quite expansive, and different dishes call for different variations! And when I realized this, I knew I needed to expand my eggplant cooking skills and see what I could do.
As fate would have it, I was delighted with all of the different options the world of the eggplant provides! I mean, switch from an Italian to a Thai white eggplant, and you essentially have an entirely new dish on your hands. So today, we’re breaking down 6 of the most widely used eggplants to give you the rundown and perhaps inspire your next eggplant feast.
Ahhh, Italian eggplants. These are by far the most commonly used (at least in American cuisine), and are what you’ll usually find in most of your western eggplant recipes, like eggplant lasagna, eggplant parmesan, ratatouille, or even eggplant curry. They’re deep purple, sweet in flavor, and perfect for using in a wide variety of eggplant dishes. One with smooth, unwrinkled skin will prove the best contender for roasting, baking, boiling, or even sautéing.
P.S. You may see American (or globe) eggplants in your grocery store. These are the most similar to Italian eggplants and look much like the photo below, only a tad larger!
Next up, we have the Filipino eggplant! This variation has a longer, thinner shape than its Italian counterpart, with purple and green coloring and a slight curve. Best when cooked, this variation is great for stove top and grilled recipes. Try it in this Filipino Eggplant Omelet!
Did you know that eggplant is a huge staple in Chinese cuisine? I had no idea! But considering that they have their own variation (that happens to be sweet and über delicious), it makes sense. In the store, you’ll find this variation by looking for long, bright purple eggplants with a slight curve. Some may be straighter or a deeper purple.
Chinese eggplants are great in any Chinese recipe such as Szechuan or stir fry, and they’re also delicious when simply sautéd with flavorings like garlic sauce!
Next up are Indian eggplants (or brinjal), which are smaller and more oval shaped than the variations we’ve covered thus far. These have the same bright purple coloring as Chinese eggplants but are much shorter in length! Indian eggplants have a milder flavor and a crunchier flesh.
The texture of these eggplants makes them great for grilling or roasting whole, and they’re also delicious when used in stir fry dishes! You can even slice, bread, and fry them (because why not?).
China is the world’s top producer and consumer of eggplant, so it’s apt that the Chinese eggplant variety is so distinct. It has a lighter, almost pastel exterior, with a white flesh and sweeter taste that fits its appearance. The Chinese variety contains fewer seeds than globe eggplants, and are therefore less bitter.
Thai White Eggplant
Thai white eggplants are sort of an outlier in the eggplant world. Not only are they totally different in color and shape (they’re white and nearly round), Thai eggplants are also one of the only types that are tasty when eaten raw. They’re also one of my favorite types of eggplants to enjoy! Though you can definitely use them in cooked recipes, their crunchiness makes them perfect for pairing with dips and other app-style snacks. (Fun fact: this is the variety that gave eggplants their name…can you see why?)
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Globe eggplant are available more or less year-round barring any major weather patterns. Summer is their strongest season, where it can be found in the garden growing next to its good friends: zucchini, squash, tomatoes, and peppers. Et voila… ratatouille is served with a cool rosé for dejeuner in the French countryside. Another stunningly beautiful cultural culinary creation featuring the humble eggplant.
Like most vegetables, they have a high water content. With this in mind, after roasting, I like to scrape out the softened flesh and pass it through a food mill. This leaves behind the lion’s share of the seeds and gentle fiber. I then tie it up in a beggar’s purse of cheese cloth and suspend it in the cooler over a bowl to catch the excess water. After letting it drain overnight, the resulting puree is tighter and more concentrated in flavor. This allows its contribution to recipes such as baba ghanoush (hard to say—easy to eat!) to be much more pronounced and delicious.
Thai eggplant is very unique from the others in that it is very small and very green, even when mature. It sometimes has some decorative white variegations. The texture on this eggplant is also differentiated from other varieties in that it is firm and seedy on the inside. This firm texture lends itself to long slow cooking techniques such as currying wherein it will withstand the flavor absorption without disintegrating. And if it’s too hard to remember which eggplant is green, you can always refer to it as the Kermit Eggplant as some of our associates here at FreshPoint do. (Editor’s note: this is true. )
Contact your Marketing Associate about adding eggplant to your next order. For availability and ordering information on any of the specialty eggplants mentioned, please contact your marketing assoiate: some require special handling and can also be quite seasonal. If you are not a customer, find out how to become one today!
Chinese eggplant easy recipe-How to cook (taste better than meat)
FAQ
Can I substitute Chinese eggplant for regular eggplant?
Do Chinese eggplant and regular eggplant taste the same?
Is Chinese eggplant good?
Which eggplant tastes best?
What is the difference between Japanese eggplant and Chinese eggplant?
Japanese and Chinese Eggplant Characterized by their long, narrow shape, both Japanese and Chinese eggplant can be hard to differentiate. Japanese eggplant tends to have a much deeper purple color, while Chinese eggplant is usually lighter, more lavender-purple, and is sometimes even longer.
What are some eggplant recipes?
Braised eggplant, eggplant lasagna, eggplant bread, eggplant skewers, eggplant kebab, eggplant caponata, eggplant wrap. This is a very versatile vegetable, just google it and choose your favorite recipe.
Are Chinese eggplants the same as American eggplants?
Long and lean, its shape is dramatically different from the large American eggplants you may be used to — but it comes with its own advantages. Sporting the same purple skin and green cap, Chinese eggplants are like the American’s scrawnier cousin.
Are Chinese eggplants meaty?
Transforming into an extra creamy texture when cooked, Chinese eggplants also tend to be much meatier than others — a good note to take for vegans and vegetarians to take. Their thin skin only makes their texture more enjoyable while still holding them together during the cooking process.