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11 Unique Eggplant Varieties That Bring Flavor and Color to Your Garden

by Marry Dell

If you’ve only tried the classic deep-purple eggplant, you’re in for a colorful surprise. Eggplants come in all shapes and sizes, from tiny green globes to long lavender beauties, each with its own taste and texture.

Whether you’re planning to grill, roast, or stir-fry, there’s an eggplant that fits perfectly into your kitchen plans.

In this list, you’ll discover 11 exciting eggplant varieties that are both stunning in the garden and satisfying on the plate. Let’s explore the world of eggplants and find the perfect ones for your next harvest!

#1 Graffiti Eggplant

Source: Sharbatly

With its streaky purple-and-white skin, the Graffiti Eggplant looks like a tiny piece of garden art. The fruits are tender with a mild, sweet flavor that soaks up seasoning beautifully.

You’ll love using this variety in roasted veggie trays or simple skillet sautés. Try slicing it into thick rounds and tossing it with olive oil before baking. For a soft, creamy texture, let it roast until golden.

#2 Santana Eggplant

Source: Bannergreenhouses

Santana is known for its plump, glossy fruits that can grow up to 8 inches long. The flesh is firm and perfect for grilling without falling apart. It holds up well in stuffed eggplant recipes and baked casseroles.

To enjoy its full flavor, brush it with oil and toss it on a hot grill until slightly charred. Add your favorite herbs or a garlic yogurt sauce for extra flavor.

#3 Thai Eggplant

Source: Gardeningknowhow

These petite, round eggplants look like green marbles and are a staple in Thai cuisine. Their slightly bitter taste works wonderfully in curries and stir-fries. They’re firm enough to hold their shape in hot broths and soups.

You can quarter them and simmer with coconut milk or chop finely for a spicy relish. Keep the skin on to enjoy its unique texture.

#4 Globe Eggplant

Source: Harvesttotable

This is the big one, the most common type you’ll find at the grocery store. It’s thick-skinned and meaty, making it ideal for hearty dishes like eggplant parmesan or moussaka.

Because it’s a bit more bitter, salting the slices before cooking helps draw out moisture and improve flavor. You can cube it for stews or cut into slabs for grilling or pan-searing.

#5 White Eggplant

Source: Gardeningknowhow

White Eggplants stand out with their smooth ivory skin and slightly firmer texture. They tend to have a bolder, more bitter flavor compared to purple types.

Their flesh holds up well to frying, roasting, or baking into savory pies. For a milder taste, peel the skin before cooking. They’re great in pasta dishes with rich tomato sauces to balance the flavor.

#6 Italian Eggplant

Source: Terroir Seeds

Slightly smaller and rounder than its American cousin, the Italian Eggplant has a rich purple hue and sweeter flesh. Its thin skin makes it perfect for slicing into thin rounds for lasagna or grilling whole.

The flavor is smooth and mild, perfect for soaking up sauces. You can roast it with garlic and herbs or toss into a warm pasta salad.

#7 Fairy Tale

Source: Growjoy

These small, striped beauties are as charming as their name suggests. The thin skin and few seeds make them tender and sweet when cooked. Their petite size is perfect for quick weeknight dinners.

Slice them in half lengthwise, drizzle with oil, and roast until golden. They’re also ideal for skewers or tossing into stir-fries with sesame oil.

#8 Rosa Bianca Eggplant

Source: Sandiegoseedcompany

With its bulbous shape and soft lavender coloring, Rosa Bianca is one of the most beautiful varieties to grow. It has a creamy, low-bitter flesh that works well in slow-cooked dishes.

The texture becomes buttery when baked or grilled. Try it in stuffed eggplant recipes or layer it in casseroles with cheese and fresh herbs. No need to peel, just slice and cook.

#9 Ping Tung Eggplant

Source: Croatianseeds-store

Ping Tung produces long, slender fruits that are almost seedless and incredibly tender. Its sweet flavor and soft texture make it a favorite in Asian-style dishes. The skin is thin enough to eat, and it cooks quickly in a hot pan.

Slice it diagonally and toss into stir-fries, or roast in the oven with sesame and soy. These plants also produce heavily, so you’ll get lots from each one.

#10 Filipino Eggplant

Source: Isaaa

This variety is long, narrow, and dark green to purple, with a mild flavor that shines on the grill. It’s often split lengthwise, brushed with marinade, and char-grilled whole.

Its thin skin and soft flesh make it easy to cook with little prep. You can also mash it after roasting for a smoky side dish. It’s a great pick for warm, tropical climates.

#11 Japanese Eggplant

Source: Bonnieplants

Japanese eggplants are sleek and slender with deep purple skin and a subtly sweet flavor. They’re versatile and cook fast, making them ideal for busy weeknight meals.

You can slice them into coins for pan-frying or cut lengthwise for broiling. Add them to ramen bowls, miso dishes, or simple veggie stir-fries. Their mild taste blends beautifully with ginger and garlic.

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