Eggplant

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Published 2025

Identification: Eggplants are members of the same family as tomatoes, peppers, and potatoes. They have purple, white, or pale green skin and a firm but spongy off‐white flesh containing tiny edible seeds. Also called aubergine.
Related Varieties: Worldwide, there are dozens of varieties. In the West, the most common is the large, oblong, purple‐skinned variety. Smaller, elongated varieties are sometimes called Italian eggplant. White‐skinned varieties are round, egg‐shaped (the origin of the name eggplant), or long and slender. Japanese eggplants are small, long, and slender, with a purple instead of green stem. Asian types include small round, green‐skinned fruits, including a Thai eggplant no larger than a pea. The flesh of these varieties is similar in flavor, varying in texture or density from soft to almost hard.
Evaluation: Eggplants should be firm, not soft. Common purple types should be shiny, dark purple color; heavy and plump; without blemishes or soft spots.
Preparation: Wash. Trim off stem end. Peel if skin is tough. Cut just before use. Dip in lemon juice or antioxidant solution to prevent discoloration if not to be cooked within a few minutes after peeling and cutting.
Percentage Yield: 90% (75% if peeled)

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