The best uses for your eggplant
Western European: Globe and elongated pear shapes; glossy purple-black; creamy dense flesh. Use for stuffing, baking, grilling.
Japanese: Long and slender; deep to light purple with greenish patches. Use for stir-frying, grilling, sautéing, pickling.
Chinese: Long and slender; brilliant violet; sweet flesh. Use for stir-frying, grilling.
Italian: Small and round; striking violet streaks and markings; white flesh. Use for baking, sautéing, grilling.
Thai: Round, slightly larger than a ping-pong ball; tough skin is lavender with green stripes; seedy interior; strong flavour. Use for curry dishes.
Southeast Asian: Small, grape-sized; red, orange, purple or green; bitter flavour. Usually made into hot pickles.
African: Egg-shaped; mild sweetness; inedible, tough, white skin; firm white flesh. Use for grilling, stuffing.
Puerto Rican: Elongated oval; tender lavender skin; mild, white flesh. Use for stir-frying, sautéing.
Inset image by Bonnie Summerfeldt.