Eggplant, Solanum melongena, is a tropical, herbaceous, perennial plant, closely related to tomato, in the family Solanaceae which is grown for its edible fruit. The plants has a branching stem and simple, long, flat. coarsely lobed leaves which are green in color and are arranged alternately on the branches. Solanum melongena is grown worldwide for its edible fruit. Most commonly purple, the spongy, absorbent fruit is used in several cuisines. Typically used as a vegetable in cooking, it is a berry by botanical definition.
Eggplants are believed to have originated in India or Southeast Asia, where they have been cultivated for over 4,000 years. They were initially used in medicine before becoming a staple in the culinary world. The word “aubergine,” another name for eggplant, comes from the Arabic for “fruit of the nightshade.”
The color of the fruit is variable and can be white, green, yellow, purple or black. Eggplants can reach up to 1.5 m (4.9 ft) in height and although they are perennial plants, they are most commonly grown as annuals. Eggplant may also be referred to as aubergine or guinea squash and originates from the Indian subcontinent.
Eggplant is rich in vitamins C, K, and B6, manganese, niacin, folate, magnesium, and potassium. It is also a good source of dietary fiber, which aids in digestion. It contains nasunin in the skin, which is an antioxidant that protects cell membranes from damage. The bioflavonoids in eggplants help improve blood circulation and reduce the risk of heart disease.
Culinary Uses
Eggplants are versatile; they can be grilled, roasted, baked, sautéed, or fried. They absorb flavors well, making them ideal for many cuisines.
- Baba Ghanoush: A Middle Eastern dish where eggplants are roasted and mashed with tahini, lemon, and garlic.
- Parmigiana: An Italian dish where eggplant slices are breaded, fried, and layered with cheese and tomato sauce, then baked.
- Moussaka: A layered dish from the Balkans and Middle East, often compared to lasagna, using eggplant as a primary ingredient.
- Stir-fries: Common in Asian cuisine, where eggplants are cooked quickly over high heat with various sauces.
Eggplants
Globe Eggplant (American Eggplant)
- Appearance: Large, round to slightly oval, deep purple, and glossy skin.
- Flavor/Texture: Meaty texture with a mild flavor, can be slightly bitter if not cooked properly.
- Uses: Perfect for dishes like Eggplant Parmesan, roasted, grilled, or fried. Its size makes it excellent for stuffing or slicing into thick rounds.
Italian Eggplant
- Appearance: Similar to globe but smaller, often with a teardrop shape.
- Flavor/Texture: Sweeter and more tender than the globe variety.
- Uses: Commonly used in Italian cuisine for dishes like Caponata, Melanzane alla Parmigiana, or simply grilled with olive oil.
Japanese Eggplant
- Appearance: Long, slender, and dark purple, with a thinner skin and fewer seeds.
- Flavor/Texture: Less bitter, with a creamy texture when cooked.
- Uses: Ideal for stir-fries, grilling, or braising due to its shape and tenderness. Great for miso-glazed eggplant.
Chinese Eggplant
- Appearance: Longer and thinner than Japanese, with a lighter, lavender color.
- Flavor/Texture: Sweet, tender, and less seedy, making it less bitter.
- Uses: Suitable for stir-fries, braised dishes, or any recipe where eggplant is meant to absorb flavors, like in garlic sauce.
Fairy Tale Eggplant
- Appearance: Small, with a purple and white striped exterior, resembling a fairy tale aesthetic.
- Flavor/Texture: Sweet and tender with minimal seeds.
- Uses: Excellent for grilling whole or slicing into rounds for appetizers due to their size.
Graffiti Eggplant (also known as Zebra or Sicilian Eggplant)
- Appearance: Medium-sized with purple and white stripes, rounder than Italian eggplants.
- Flavor/Texture: Sweet flesh with thin skin, less bitter.
- Uses: Can be used in any dish that calls for globe eggplant, great for grilling, roasting, or pureeing.
Indian Eggplant (Baby Eggplant)
- Appearance: Small, round to oval, dark purple with green calyx.
- Flavor/Texture: Slightly crunchy when young, tender when mature.
- Uses: Popular in Indian and Pakistani cuisine for curries, stews, and stuffing, like Baingan Bharta.
Thai Eggplant
- Appearance: Small, round, and often green or white, can also be found in purple.
- Flavor/Texture: Can be bitter, especially if seeds are not removed; crisp when raw.
- Uses: Ideal for Thai curries where it absorbs flavors well, can also be used raw or pickled.
White Eggplant
- Appearance: Can range from egg-shaped to oval, with pure white skin.
- Flavor/Texture: Mild flavor and creamy texture, less bitterness.
- Uses: Versatile like purple eggplant, good for grilling, baking, or in dishes where a milder eggplant flavor is desired.
Rosa Bianca Eggplant
- Appearance: Large, round, with a beautiful ombre of purple and white skin.
- Flavor/Texture: Very mild, almost sweet, with no bitterness, tender when cooked.
- Uses: Excellent for grilling, roasting, and in dishes where you want the eggplant to be the star, like stuffed eggplant.
Listada de Gandia Eggplant
- Appearance: Medium-sized, elongated with a teardrop shape, characterized by striking purple and white stripes.
- Flavor/Texture: Mild, sweet flesh with very thin skin; the seeds are tender and not overly bitter.
- Uses: Beautiful when used in dishes where presentation matters, like caponata or grilled slices. Its aesthetic makes it popular for decorative purposes in garden settings as well as culinary uses.
Turkish Orange Eggplant
- Appearance: Small to medium, round to slightly oval, with a bright orange skin when mature.
- Flavor/Texture: Sweet, with a dense, creamy texture when cooked.
- Uses: Can be used in much the same way as other small eggplants, excellent for roasting, stuffing, or in salads for a pop of color and sweetness.
Apple Green Eggplant
- Appearance: Round like an apple, with a vibrant green color that fades to yellow when ripe.
- Flavor/Texture: Mild, less bitter than many purple varieties, with a tender, almost creamy texture when cooked.
- Uses: Suitable for stir-fries, grilling, or in Thai or Indian dishes where a less bitter taste is preferable. Its color adds visual appeal to dishes.
Ping Tung Long Eggplant
- Appearance: Long and slender, similar to Chinese eggplant but sometimes with a deeper purple color.
- Flavor/Texture: Very tender and sweet with minimal seeds, making it almost seedless.
- Uses: Its slim profile makes it perfect for slicing lengthwise and grilling, or in dishes where you want long, elegant slices. Great for Asian stir-fries or braised dishes.
Kermit Eggplant
- Appearance: Small, round, and a deep, dark green color, resembling a Kermit frog in hue.
- Flavor/Texture: Slightly bitter when raw but sweetens upon cooking; has a dense, meaty texture.
- Uses: Ideal for stuffing due to its size, or for pickling. In culinary use, it can add a unique flavor and color to dishes.
Ichiban Eggplant
- Appearance: Slim and elongated with a dark purple skin, similar in shape to Japanese eggplant but often longer.
- Flavor/Texture: Very tender and sweet with minimal seeds.
- Uses: Excellent for stir-fries, tempura, or any dish where you want the eggplant to cook quickly and retain a soft texture.
Prosperosa Eggplant
- Appearance: Round, with a deep, reddish-purple color, quite large when fully grown.
- Flavor/Texture: Known for its sweet, flavorful flesh which has fewer seeds than many other types, making it less watery and more desirable in cooking.
- Uses: Great for grilling whole or halved, roasting, or making traditional Sicilian caponata, where its sweetness can balance out other flavors.
Santorini Eggplant (Long Eggplant)
- Appearance: Long and slender, with a lighter, sometimes variegated purple skin.
- Flavor/Texture: Has a creamy texture with a mild, sweet taste, particularly when cooked.
- Uses: Traditionally used in Greek and Middle Eastern dishes where the eggplant is meant to soak up flavors from herbs, olive oil, and other ingredients. Suitable for grilling, frying, or in moussaka.