Raja eggplants are a petite Indian variety. New to the market in 2014, this variety of Solanum melongena is a hearty and productive cousin of the more common aubergine variety.

Raja eggplants have a round to egg-like shape topped with a bright green stem and calyx. Easily recognized by their very pale, white skin and size, the Raja eggplant is roughly 3 inches in diameter. The inner flesh is pale and very tender; it offers a mild earthy and nutty flavor.

Serving Ideas

The smaller, white Raja eggplant is ideal for stuffing. Slice off the top and scoop out the tender flesh; stuff with the chopped flesh, herbs and breadcrumbs or ground meat and other vegetables. Slice Raja eggplant and sauté with garlic and olive oil. The stark white skin of the Raja eggplant pairs nicely with other petite purple varieties like Ophelia and Calliope for a color variation.

Geography/History

Raja eggplants are a new variety of petite eggplant, developed in India and released prior to the 2014 growing season. By mid-year 2014, the availability of Raja eggplants are limited to seeds, home growers, and small farms in Southern California. Raja eggplants can be found at local farmers markets.

Seasons/Availability

Raja eggplants are available in the early summer.