When you stop by our farm market or visit any one of our farmers market locations, you’re going to notice that we have two kinds of eggplants, the popular purple colored ones and what some call “white beauties”, in other words, white eggplants.
Bet you didn’t know eggplants got their name because eggplants used to come in only one color - white. Hanging from the plant, they looked like eggs. The original white eggplant is now very trendy and quite popular at our markets. It is generally smaller than the purple variety, and a lot of people say it's more tender.
White eggplants are also smaller and more firmly textured than the common purple eggplant. They are denser, creamier and less bitter, even though they can have more seeds. The skin of a white eggplant is tougher than purple eggplant and must be peeled.
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The eggplant is a member of the potato family, and it is known worldwide as aubergine, melanzana, or the garden egg. It is available year-round, with the peak season right about now.
There are many varieties which range from dark purple to pale mauve, and from yellow to white. The longer purple variety is the most commonly eaten. It is one of the more popular vegetables in the world, and it is a staple of Italian cooking.
