Fall Dinners Come Alive with Versatile Eggplants

Whether you call them aubergines or eggplants, you can have your pick of colorful varieties at the . Traditional purple orbs can be found nestled against unusual green striped or long white varieties, all of which can make fall dinners come alive.

Capay Organics displays a basket filled with deep purple traditional eggplants, while Givens Organics has three varieties on offer. First up is the traditional Italian Black Beauty followed by a striped Rosa Bianca—a gorgeous crimson eggplant with white stripes. The third option is a white variety that is milder and sweeter than the traditional varieties. Although the first two are perfect for eggplant Parmesan or baba ganoush, the white is more suited for a dish like Pan-Fried White Eggplant with Onion, Capers and Herb Sauce. Givens is offering these beauties at $2 a pound.

J.R. Organics dedicates an acre to each of three different varieties offered at its stand: Japanese, traditional American and Linda Rosa (white with purple stripes). The vendors set aside their Linda Rosa eggplants for their CSA customers this week, but they expect to have more in the future. These beauties also sell for $2 a pound.

Fresno Evergreen has Thai eggplants that look more like Green Zebra tomatoes. The booth also features 3-inch red Indian eggplants along with an assortment of Italian, Chinese, Japanese and Black Beauty varieties.

Central Valley Farms currently has the widest variety available, with Chinese, Japanese and Pilipino—a light purple, long, skinny eggplant that curves slightly at the bottom. It also has Thai round green and white striped eggplant for $3 per pound, along with a traditional variety it calls “Big Eggplant” for $2.75 per pound.   

Now for the fun part: Once you’ve chosen your favorite eggplants at the market, it’s time to turn them into something delicious. In the mood for Indian food? Try this recipe for Brinjal Bhaji (Eggplant with Indian spices), or Baingan Bharta (a personal favorite). 

Of course the Italians have cornered the market on eggplant Parmigiana, and Frances Mayes (author of Under the Tuscan Sun and many other Italy-based books) has researched long and hard to find the best recipe. I’ve personally tested her recipe and can say without a doubt it's the best I’ve ever eaten.  

Let’s not forget all of the Asian dishes that can be made with seasonal eggplant. Try this recipe for Authentic Chinese Eggplant, which boasts of being as good as those delicious and savory restaurant dishes. If hot and sour is your favorite flavor combination, give this Hot and Sour Chinese Eggplant a try. Roasted eggplant is also a wonderful way to bring out the caramelized sugars of the fruit, as in this Vietnamese recipe for Roasted Eggplant Salad with Fresh Mint.

It’s hard to go wrong with eggplant this season, and with the abundance available at the Farmers’ Market, you can try each variety with a different recipe.