All About Eggplants

A slightly sweet, tender fruit covered with a shiny skin that ranges in color from dark purple, which is the most familiar, to red, yellow, green, or white, depending on the variety. Eggplants are members of the nightshade family that include the potato and tomato, which makes them technically a fruit but they are generally thought of and prepared as a vegetable. The shape of the different varieties can range from a pear or a globe shape to a long, slender tubular shape. An eggplant may also be referred to as aubergine (French), berenjena, brinjal, Guinea squash, garden egg (bitter ball), melongene, melanzane, or zapallito (Spanish).

The American varieties are most often dark purple in color, pear-shaped, and larger in size, averaging 3/4 to 1 1/4 pounds. These are the Black Bell and the Purple Globe variety. The eggplant's flesh is white and contains a number of seeds. The flesh generally has a fairly bland flavor but because of its sponge like texture, it takes on the flavor of other foods, spices and seasonings it is cooked with. Eggplant is low in calories and fat but high in fiber. It is a source of potassium, iron and protein. The raw flesh contains some levels of toxic solanine, so it should be cooked before it is eaten. Cooking the eggplant gets rid of the toxic solanine. There are many varieties of eggplant available and they are very popular in Asian, Middle Eastern, and Mediterranean cooking and growing in popularity in the US.

Eggplant is excellent when stuffed with a variety of ingredients or cooked using one of several methods, such as sautéing, frying, broiling, baking, grilling, or slowly cooking in meat, rice, or cheese dishes and stews. When prepared on their own they are sometimes breaded or battered before cooking. They are also used as appetizers or can also be substituted for pasta in lasagna dishes. One very popular dish is Eggplant Parmigiana. Most of the different varieties of eggplant are interchangeable in recipes.

At Their Best:

The American eggplant, also referred to as the Western eggplant, is available all year round but it will be found most readily available in local markets in the late summer to early fall, with August and September being their peak season. The other varieties are harder to find and may not be available all year round. Check large supermarkets, specialty markets and local farmers' markets for availability.

How to Buy:

When selecting an eggplant, look for one that has a shiny, smooth skin that does not have bruises or blemishes. It should feel heavy for its size and when tapped on it should sound solid and not hollow. The smaller eggplants are generally sweeter, thinner skinned, more tender, and have fewer seeds. Another method of choosing an eggplant is to check as to whether it is a male or female. The male generally has fewer seeds, making it less bitter. The male eggplant is rounder and smoother on the bottom (blossom end) where the female has an indentation similar to a dash on its bottom. To check ripeness of the eggplant press the side with a finger or thumb, if it doesn't make an indent with little effort, it is not ripe. If pressing the side makes an indentation but does not spring back in a couple of seconds, it is overripe. If the indentation springs back in 1 or 2 seconds it is ripe. If overripe the eggplant will be bitter. Check the stem for freshness, it should be bright green and look moist, as if it had been recently cut.

Storage:

Eggplants do not store for a long period of time. It is best to use them within a day or two of purchasing or picking from the garden. They can be stored in a cool, dry place for 1 or 2 days but to store longer, they should be refrigerated. To refrigerate, wrap in a paper towel and place in a perforated bag. Store in the vegetable drawer for 4 or 5 day, depending on how fresh it is. They are sensitive to the ethylene gas given off by some fruits and vegetables, such as apples and potatoes, so do not store them with each other. Be careful when handling because they bruise easily.

American Eggplant

Chinese Eggplant

Italian Purple Eggplant

Japanese Eggplant

A variety of the Asian eggplant characterized by their long, thin shape and light purple coloring, which becomes dark purple as it matures. They have a deliciously sweet meaty flesh, tender skin, and are seedless, which makes them highly desirable for numerous recipes. They are similar to a Chinese eggplant except they are not quite as long or as light colored. They become increasingly bitter as they age.

Rosa Bianca Eggplant

Thai Eggplant

Thai Kermit Eggplant

A variety of Asian eggplants that range in shape from long and thin to round and stocky. The Thai eggplant may be white, green, or purple in color. They have a deliciously sweet and slightly bitter meaty flesh, tender skin, and may be seedless, which makes seedless varieties highly desirable for numerous recipes.

Thai Kermit Eggplant: A small round eggplant also referred to as Garden Egg and Bitter Ball, names often associated with a similar eggplant from Africa. It has a green and white variegated skin and the young fruit have a great flavor that is good when eaten fresh or cooked.

Thai Green Eggplant: A very common Asian eggplant, which is long and thin, typically bright green in color, and grows up to 12 inches in length. It has a thin skin that does not need to be peeled before eating and a mild flavored flesh.

White Eggplant