Below is a list of all known varieties for Eggplant. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Graffiti Eggplant | A glossy, purple vegetable with a spongy texture, commonly used in stews, roasts, and gratins. |
| Indian Eggplant (Brinjal) | A glossy, purple vegetable with a spongy texture, commonly used in stews, roasts, and gratins. |
| Italian Eggplant | A large, oval eggplant variety with deep purple skin and a mild flavor; typically used for slicing and baking. |
| Japanese Eggplant | A long, thin, deep purple eggplant with tender skin and few seeds; cooks quickly and is ideal for stir-frying and grilling. |
| Thai Eggplant | A small, round, green or white eggplant variety with a slight bitterness, often used whole in curries. |
| Thai Eggplant | Thai eggplant is the name for several varieties of eggplant used in Southeast Asian cuisines, most often of the eggplant species Solanum melongena. They are also cultivated in India and Sri Lanka and feature in Sri Lankan cuisine. These golf ball-sized eggplants are commonly used in Thai cuisine, Indonesian cuisine, and in Cambodian cuisine. Some cultivars in Thailand include Thai Purple, Thai Green, Thai Yellow, and Thai White. |
| White Eggplant | A medium-sized, oval eggplant with pure white skin and a milder, creamier flesh than the purple varieties. |