A Beginner's Guide To The Wide World Of Eggplant Varieties

Whether you call them eggplant or aubergine, these uniquely shaped fruits are one of the most diverse members of the Nightshade family (Solanaceae), which has 3,000 species, including potatoes, peppers, and tomatoes. Eggplants originated in India and were first cultivated there and in Southeast Asia approximately 1,500 years ago. The earliest known reference to the eggplant in print comes from a fifth-century Chinese book which notes that women would dye their teeth with eggplant. The eggplant was brought to Europe via Arab traders, to Africa by Persian traders, and to the New World by the Spaniards. By the 1800s, they were grown in gardens throughout the U.S. They get their name from a variety found in Europe during the 1700s, which had a shape and color resembling an egg.

Eggplants are remarkably high in antioxidants, vitamins, and minerals. They can be vital in promoting heart health and controlling blood sugar, according to Healthline. Although several studies suggest a link between foods from the Nightshade family and inflammation due to the high levels of alkaloids found in these fruits, there is limited research to support this (via WebMD).

Eggplants are popular in cuisines across the globe for their distinct flavor and suitability in a wide range of recipes. They typically have a firm-fleshed texture that softens when cooked, seeds that can make them quite bitter if not fixed properly, and a flavor that can range from sweet to meaty depending upon the type. Read on for a breakdown of different eggplant varieties and ways to cook them.

The Chinese eggplant, also known as Pingtung Long, is an eggplant species characterized by its long, slender shape that can either be curved or straight and ranges in size from 6 to 8 inches in length and up to 2 inches in diameter. As its name suggests, this variety of eggplant is found in Chinese cuisine. It has firm skin, varying in color from lighter indigo to a deep plum. Its flesh is what gives this particular eggplant its utility and distinct flavor. It has a cotton hue and naturally lacks a lot of seeds. Because of its low seed content, this is a much creamier and less bitter eggplant than most of its cousins.

Due to its distinct size and flesh, this eggplant cooks rapidly, making it ideal in stir-fries, although it is also delicious baked, grilled, braised, and sautéed. When cooked, it develops a rich, meaty umami flavor that lends itself to the aggressive flavors typical of Chinese cuisine, including fish sauce, soy sauce, cumin, garlic, ginger, chili peppers, fermented bean paste, and mushrooms. The skin of this eggplant should never get peeled off, or it will not hold its shape when cooked. It is also where many of the beneficial nutrients associated with this eggplant are located, including the antioxidant anthocyanin.

The eggplant migrated to Japan from China in roughly the eighth century. Long considered a symbol of good luck in Japanese culture, the Japanese have cultivated numerous varieties of eggplant ranging in size and shape, from the Millionaire to the Konasu and Mangan breeds. The general characteristics of Japanese eggplants include a long, thin body, which can be either bent or straight and has an average length of 8 to 10 inches. These eggplants are typically thin-skinned, making them extremely fragile. The skin can range from a lighter purple to almost black. Its cream-colored flesh is soft, virtually seedless, and highly absorbent, ideal for Japanese culinary techniques and flavors.

The Japanese eggplant must always be prepared without peeling the skin before being sautéed, grilled, stir-fried, broiled, or baked. Some popular Japanese eggplant recipes include pickled eggplant, nasu dengaku (grilled eggplant basted in a miso glaze), and the deep-fried delight nasu agebitashi. Because its flesh is so absorbent, we recommend using salty ingredients sparingly, or these eggplants can become easily overwhelmed. They shine best when juxtaposed with sweet and savory seasonings and distinct textures, including crunchy nuts.

Thai eggplants originated in India and are available in Asian markets across the globe. These eggplants are often known by other monikers, including Round eggplant, Makua pot, Petch Slam, Tiger Hybrid, Green Doll, and (our favorite) the Kermit hybrid. They are a small, round eggplant roughly the size of a golf ball, about 1 inch in diameter. Their skins tend to be firm, with colors ranging from lime green to dark green with white stripes. They are a very seedy variety of eggplant, giving their interior a somewhat crunchy texture and bitter flavor. Unlike other breeds of eggplant, this particular variety can be consumed raw, making it a popular snack in Thailand.

As with other eggplants, Thai eggplant can be cooked in numerous ways, although they are most popular cut in half and cooked into a curry seasoned with red curry paste, ginger, cilantro, coconut milk, and a splash of lime juice. This preparation helps soften the eggplant and tames the bitterness of its seeds. They can also be battered and fried in a tempura-like batter, highlighting their distinctive crunchy texture.

While green eggplants of various sizes and shapes are available across the globe, the Little Green eggplant, known as Ao Daimaru, is a kyo yasai (Kyoto vegetable) that has become synonymous with Saitama Prefecture in Japan. In 1868, green eggplants proliferated throughout Japan, becoming an indelible part of Japanese culture. These eggplants are generally round and about 3 inches long, with shiny lime green-colored skin. Their interior flesh is firm yet porous, containing very few seeds. Little Green eggplant has a rich umami flavor and is far less bitter than other varieties.

Although they can be used similarly to other eggplants, particularly in stir-fries and curries, in Japanese cuisine, they most frequently get added to dashi, a soup made of kelp and dried bonito fish flakes, or pickled into a classic tsukemono along with miso and vinegar. They are also ideal as a meat substitute with tofu in any dish with aggressive flavors that the eggplant can absorb, such as curry leaves, soy, coconut milk, garam masala, and turmeric. Try frying them coated in a delicate tempura batter for a crispy treat.

Whether you call it a Graffiti or Zebra eggplant, this variety gets characterized by distinctive purple and white stripes reminiscent of either moniker. This eggplant is often associated with the Mediterranean but can be found at farmer's markets and gourmet grocers across the globe from mid-summer through early fall. These streaky, oval-shaped eggplants range from just under 3 inches to almost 6 inches long. Their skin is much thinner and more supple than their purple counterparts. The meat inside is tender, with a hint of fruitiness that gives it a distinctive sweet flavor despite the seeds it contains.

Graffiti or Zebra eggplants are excellent for grilling, roasting, baking, or sautéing. They also do not require advanced salting to eliminate bitterness or moisture content, making them slightly less of a hassle to prepare. Because of their size, these eggplants are perfect for stuffing. We'd recommend a lamb stuffed recipe seasoned with smoked paprika, cumin, and zaatar or a vegetarian stuffing made with quinoa, chickpeas, fresh herbs, preserved lemons and topped with feta or goat cheese.

True to their moniker, these tiny eggplants generally get harvested when they are about the size of your little finger. They are a variety that hails from the Yamagata region of Japan, and their long, slender shape and dark purple skin are reminiscent of many Japanese eggplant species. What makes them distinct is how they grow. These plants are dwarf species, reaching 18 to 24 inches in height, which makes them ideal for growing in containers. The fruits themselves grow in clusters of five to 10 fruits per branch. They can get harvested when young or allowed to grow to larger sizes, which will not influence their flavor adversely, unlike other eggplants, which can get bitter if not harvested smaller due to the proliferation of seeds in larger fruit.

The flesh of these tiny eggplants is tender and creamy when cooked, with a sweeter flavor ideal for stir-fries, grilling, and even pickling whole. Due to their diminutive size, they cook rapidly and should not be overcooked, or their shape will become distorted. Try roasting these after marinating them in a combination of sesame oil, soy sauce, chili sauce, and brown sugar for a quick appetizer or snack.

Another unusual member of the eggplant family is the Hairy eggplant, also known as Coconilla, Bura-Bura, Bolo maka, Cocochat, Pupu, Tupido, Pimpla, and Tupirito. This native of Southeast Asia can be found in both its wild and domesticated forms. The wild fruit gets characterized by its distinctly furry skin, while its cultivated variations are often smooth. The fruit ranges from ½ to 1 inch in diameter and is a bright orange hue when ripe. The interior flesh has abundant edible yellow-orange seeds with a crisp texture and flavor invoking the tropics. This pulp is similar in flavor to the taste of passion fruit, slightly sweet and tangy.

Hairy eggplants have long featured heavily in the medicinal folk traditions of many Asian cultures. They are turned into poultices and tinctures to treat everything from sexually transmitted diseases to coughs to generalized pain. From a culinary perspective, the Hairy eggplant is best prepared, raw or cooked, once the hairs get removed from the exterior skin. The tart pulp gets squeezed into curries and sauces, particularly those featuring coconut milk. They are also commonly added for contrast in flavor to a Thai nam prik kapi shrimp and chili sauce.

The Nubia is yet another variegated, or striped, eggplant heralding from Italy. Its size ranges from 4 to 8 inches in length and up to 4 inches in diameter. Its stripes alternate from a deep maroon color to pink or white speckles. The Nubia is a late-harvest variety of eggplant, making it heartier. Its skin tends to be quite dense, and its flesh is similar to other Italian eggplants: cream-colored with a spongy texture and semi-sweet flavor.

While this species of eggplant can get used much the same way as other larger eggplant breeds, it is best roasted, grilled, or in caponata. Caponata is a Sicilian dish that is found across Italy. Like a French ratatouille, caponata takes advantage of the bounty of summer, stewing chopped eggplant together with tomatoes, olives, capers, onions, and basil to create a kind of chutney that is perfect as a topping for bruschetta. To aid in tenderizing this particular eggplant, we recommend salting the cut meat liberally and allowing it to sit for approximately 30 minutes before cooking it.