Aubergine, also known as eggplant, is a food rich in fibre and low in calories. You may think that eggplant as having an egg-like shape but it actually comes in a variety of colours, shapes, and sizes. Here’s a look at some aubergine varieties from around the world.
American eggplant or globe eggplant is the biggest of all eggplants with a length ranging from 15 cm to more than 25 centimetres. It commonly has a teardrop shape and dark purple colour. American eggplant is perfect for serving as slices of grilled eggplant.
Italian eggplant is similar in shape and colour to American eggplant, but it is smaller and thinner. Its dark purple skin is tender, and its meat is sweet. Italian eggplant is suitable for stuffing, roasting, and broiling.
Chinese eggplant is easily recognisable for its light purple skin and slender shape. It has the most delicate flavour of all eggplants. Chinese eggplant is excellent for stir-frying.
Japanese eggplant is slightly smaller than Chinese eggplant and has the same dark purple skin as the American and Italian eggplants. Japanese eggplant is suitable for baking, broiling, grilling and stir-frying.
Indian eggplant is commonly used in Indian cooking. It is dark purple on the outside, and the inside is white and very tender. Indian eggplant is good in soup or stew.
Thai eggplant is usually greenish in colour. It is more bitter than other types of eggplants. Thai eggplant is perfect for many Thai dishes particularly green curry.