Eggplant's meaty texture means it can be sauteed, roasted, steamed, fried, baked and made into salads, fries, dips, gratins, curries, casseroles and more.

It contains fewer seeds than other varieties, and are therefore less bitter. Chinese eggplant is better suited to quick cooking methods such as flash frying, stir-frying, sautéing, and grilling.

Eggplant's spongey texture means it will absorb the flavors around it. Some varieties of eggplant, like Thai eggplant, are very firm and have a green, vegetal flavor.

In most recipes, the different types of eggplant are interchangeable. If you would like to serve a more delicate eggplant than the common type, use the mild-flavored, excellent Chinese and Japanese… ...

They are excellent used in stews and curries. White eggplant comes in many varieties and has the same flesh as purple eggplant but a tougher skin and a milder, slightly more delicate flavor.

Eggplant's meaty texture means it can be sauteed, roasted, steamed, fried, baked and made into salads, fries, dips, gratins, curries, casseroles and more.

10 Eggplant Varieties to Try This Summer There are dozens of types of eggplants in various shapes, sizes, colors, and textures, including many heirloom varieties.