White eggplant, AKA Melitzana, is an historically fabled eggplant known for its whimsical appearance vs. the common purple eggplant varieties. White eggplants are the fruit of a flowering plant which is technically known as an angiosperm. Angiosperms are the most diverse group of land plants and they are characterised by their ability to produce flowers and seeds that are born within fruit. There are two categorically different white eggplants, S. ovigerum Dun., an ornamental species, and S. melongena L., the most common domesticated eggplant species. White eggplants of culinary importance include Albino and white Beauty.

White eggplant is most readily distinguished by its size, coloring and flavor. Its familiar shape has curves like a bell and its coloring notably egg white with a flesh the color of cream. White eggplants are characteristically much smaller than their purple eggplant counterparts, thus their range of harvest can be anywhere from three inches to six inches in length. Often they will be harvested extremely young, in which they will be referred to as "baby white eggplant". The flavor of raw white eggplant is fruity and mild and when cooked it develops a warm, mellow flavor, its texture smooth with a melting quality. The peel of white eggplant is thick and should be peeled prior to eating.

Serving Ideas

White eggplant's sponge-like textural qualities allow it to easily take on bold and complex flavorings such as miso, ginger, yuzu, garlic and all spice. All eggplants are amenable to a variety of cooking methods including sautéing, pan-frying, deep frying, baking, stir frying, and especially grilling. Complimentary pairings include chiles, tomatoes, squash, stewed meats, grilled and baked fish, chicken, chickpeas, lentils, herbs such as basil, mint, cilantro and parsley as well as cheeses such as fresh cow's milk and aged sheep's cheese. Always choose eggplants with a firm, smooth, unblemished skin devoid of any soft spots.

Geography/History

The name eggplant evolved from English explorers who discovered the fruit in Asia; the specific variety they found resembled the shape and color of an egg. White eggplant is specifically native to India and Bangledesh and has been cultivated since antiquity. Several Sanskrit documents cite white eggplant as early as 300 BCE, noting its culinary and medicinal properties and referring to it as the royal melon. It was still being described as ornamental as late as the 19th century by European Seed catalogs such as Vilmorin-Andrieux. White eggplants are grown extensively in both tropical and temperate climates with warm and hot summers throughout the Eastern and Western hemispheres.

Seasons/Availability

White eggplant are available during the summer months.