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A slightly sweet, tender fruit covered with a shiny skin that ranges in color from purple, which is the most familiar, to red, yellow, green, or white, depending on the variety. Since this fruit is a member of the nightshade family, which includes the potato and tomato, it is classified as a fruit. The shape of the different varieties can range from a pear or a globe shape to a long, slender tubular shape.
The American varieties are most often dark purple in color, larger in size, and pear-shaped, such as the Santana or Rosa Bianca. The White eggplant, which can be egg or pear-shaped with a white outer skin that may be thick and tough in texture, is grown in the U.S. as well as many Asian countries. The inner meat is firm, close grained and more delicate in flavor. Other types such as the Apple Greens and Louisiana Long Greens are long and slender, very similar in texture to other U.S. varieties with thin skins that cover thick inner flesh. Many of the varieties grown in other countries are commonly grown in the U.S.
Baked Stuffed Eggplant
Barbecued Eggplant
Broiled Eggplant
Broiled Eggplant 2
Eggplant and Tomato Sandwiches with Garlic-Thyme Mayonnaise
Eggplant Croquettes
Eggplant Parmesan
Eggplant Stew
Eggplant with Cheese and Tomatoes
Eggplant Wrapped Mousaka
Frank Sinatra's Eggplant Parmesan
Fried Eggplant
Fried Eggplant 2
Golden Fried Eggplant
Grilled Eggplant and Mozzarella Sandwiches
Grilled Eggplant and Tomato Salad
Grilled Eggplant and Tomato Tartine
Mediterranean Stuffed Eggplant