A long-time favorite in Japan, it bears a dark purple fruit that is 2’’ by 8’’ and it is excellent for tempura and pickling.
A new hybrid eggplant was developed in Thailand. It bears small fruits with purple and white skin that are approximately 1-2 inches in diameter. They can be quite seedy, but are good for curries because they hold their shape.
This slightly smaller variety has a wide base with a purple skin streaked with white. Flesh is sweeter that the Globe eggplant and it is tender.
A traditional Italian variety, the Rosa Bianca is round with variable ribbing. It is streaked white and violet and has a green calyx. Its flavor is mild and creamy.
(Kermit is one variety)
Green Thai eggplant has small, round fruits with green-and-white-streaked skin. It holds up well in curries, but they tend to be seedy.
This outstanding eggplant stores well and it is popular because of its low seed content. Eggplant is round and violet with a green calyx.
A common grocery store variety that is very versatile.
White eggplant varieties are smooth and white. They can be round and longer similar to their Italian counterparts. They tend to be less bitter than their purple counterparts.
Similar in shape, flavor and texture as the Rosa Bianca, the Beatrice matures earlier and has a brighter fruit color.
(Orient Charm is one variety)
Often used in tempura, Orient Express eggplant is less seedy than its round or egg-shaped counterparts. It has long, violet skinned fruits with a green or purple calyx.