A Crash Course on Eggplants

Casey Spencer

May 22, 2026

There are many varieties of fruits and vegetables out there, and eggplants are no exception. There are hundreds of eggplant types worldwide, but not all are sold commercially. Let’s dive deeper into the category to better understand the world of eggplants:

African Eggplant

What is it: This variety is similar in size and shape to Indian eggplant, but with white-yellow skin.

Flavor: Bitter and slightly nutty.

Availability: Late summer to early fall.

Professional Uses: African eggplants can be pickled but are more commonly stuffed or cooked in dishes featuring meats and pastas.

Baby Eggplant

What is it: Baby eggplants are typically greenhouse grown. This allows them to be consistent in quality and shape. Baby eggplants look like a mini version of a classic globe eggplant. They are small with deep purple skin and ivory flesh.

Flavor: They have a juicy texture with little bitterness. The flesh is creamy in texture with tiny, edible seeds.

Availability: Year-round out of Holland.

Professional Uses: This variety is a general all-purpose eggplant. It can be used in nearly any application, from cooking, roasting, grilling, and more. Its consistent size makes it the preferred variety for sliders or eggplant parm.

Chinese Eggplant

What is it: Chinese eggplant is long and thin with purple skin and white, cream-colored flesh. The flesh itself is semi-firm and is virtually seedless. When cooked, this variety cooks quickly but maintains its integrity.

Flavor: Since Chinese eggplant is nearly seedless, its flavor is mildly sweet and less bitter than other varieties.

Availability: For the US market, Chinese eggplant is available year-round.

Professional Uses: Chinese eggplants are a staple in Asian cuisine, particularly in Sichuan, Hunan, and Cantonese dishes where it can be used for stir-frying, steaming, and pickling.

Graffiti Eggplant

What is it: Graffiti eggplants are a petite version of globe eggplants and are shaped like a teardrop. The skin of this variety is light purple with white stripes. The flesh is a creamy pale color and has a small amount of seeds on the inside.

Flavor: This variety is mild and sweet with a firm and creamy texture. It is believed that graffiti eggplants are slightly sweeter than globe eggplants.

Availability: Graffiti eggplant is available out of Holland year-round, with a short gap during the winter.

Professional Uses: Graffiti eggplant is favored by chefs for its thin edible skin and sweet flavor. With a high-quality texture, graffiti eggplant is mostly used in Mediterranean and Asian cuisines. Note that the stripes of graffiti eggplant will begin to fade when exposed to heat.

Indian Eggplant

What is it: Indian eggplant is one of the smallest varieties of eggplant. On average, Indian eggplant is about the size of a large egg. Their skin is reddish purple, with seeded cream-colored flesh.

Flavor: Mild with a hint of sweetness.

Availability: Available sporadically year-round.

Professional Uses: Traditionally, Thai eggplants are stuffed with a traditional Indian vegetable and spice filling. They can also be halved for quartered in soups, stews, or curries.

Japanese Eggplant

What is it: Japanese eggplant has a thin, deep purple (nearly black) skin. It also has a dark, deep-colored calyx.

Flavor: Mild and nutty with little bitterness. Its flesh is sponge-like with a delicate texture.

Availability: Typically, available from February to October. Due to its thin skin, Japanese eggplant has a shorter shelf-life than other eggplant varieties.

Professional Uses: Japanese eggplant does not need to be salted since they have a thin skin and few seeds. They are best prepared in quick-cook applications as they do cook quickly. Try pan-frying, steaming, or braising.

Sicilian Eggplant

What is it: Where many eggplant varieties are typically oblong, Sicilian eggplant is wide, round, and plump. Its skin is deep purple with a flat calyx that may still contain thorns, which means it should be handled with care.

Flavor: Sicilian eggplants have a meaty, seeded, and juicy texture.

Availability: Available March to October.

Professional Uses: Sicilian eggplants are popularly salted prior to cooking to release moisture. They are typically used in traditional eggplant dishes like caponata, ratatouille, and eggplant parmesan.

Thai Eggplant

What is it: When you think of eggplant, Thai isn’t what comes to mind. It shares no similarities to the classic long and purple vegetable. Thai eggplant is small and round, roughly the size of a golf ball. It has green skin that fades into white near the bottom. Its flesh is white with crunchy brown seeds.

Flavor: The flavor of Thai eggplant is mild, vegetal, and slightly tart.

Availability: Thai eggplant is available in the US market year-round out of the Dominican Republic.

Professional Uses: Thai eggplant is used for its firm texture and ability to absorb different sauces. In Southeast Asian cuisine, they are commonly used in soups, stews, and curries. Note that this variety cooks quickly, so be mindful not to overcook.

White Eggplant

What is it: White eggplants are very similar to baby eggplants in size and shape. Where the two varieties differ are in skin color. White eggplants are exactly how they sound: white. Their skin is a matte ivory with a green calyx.

Flavor: Mildly bitter with a subtle sweetness.