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Many varieties of eggplant are white.

The skin is actually more of a creamy white, though some varieties classed as white can have skin that is more pinks.

The shape can be egg-like, the shape and roughly the size of chicken eggs, or long and thin.

The white skin tends to be tough, but the flesh texture is very smooth, with less moisture in it than purple eggplants, and a milder flavour than Globe (big purple) eggplant. The small, egg-shaped one can be bitter sometimes, though.

The plants grow about 4 feet tall (3 1/3 metres.) Some varieties can produce white eggplants weighing up to 4 pounds (1 3/4 kg.)

A variety called Ghost Buster is 6 to 8 inches (15 to 20 cm) long. The Easter Egg (aka Dourga) one is about the size of a baseball, and the Casper variety is about the size of a good zucchini.

Some varieties, Albino and White Beauty, are just ornamentals, and the fruit they produce is inedible. Ornamental ones are in the Solanum ovigerum class. Edible ones are Solanum melongena var. esculentum class.

Other varieties include Snowy, White Egg, Chinese Eggplant, and Thai Turtle.

Choose firm ones with glossy skin. Wrinkles may indicate bitterness.

Cooking Tips
Must be peeled.

Storage
Store in a cool place for up to 2 days. Best not refrigerated.

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Eggplant, White Eggplant

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