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With the dog days of summer comes a bounty of eggplant. Some are bulbous and deep violet, others slim and lilac, others still bright white or even speckled. This member of the nightshade family is often misunderstood, outshined by tomatoes, and it’s understandable: If not prepared quite right, eggplant can be off-puttingly spongy or unpleasantly bitter. But when done well, eggplant has a mild flavor that soaks up whatever it’s cooked with, and a creamy texture akin to custard. A lot of that success hinges on the eggplant variety.
Whether you’re grilling, stir-frying, or sautéing, tossing the sliced or cubed produce into ratatouille, caponata, or stew, it’s important to know which types of eggplant can seamlessly transition from dish to dish, and which varieties should be saved for specific recipes. Once you get into the weeds of heirloom styles, you’ll find there are umpteen types of eggplant. Here are 10 we know and love, plus some exceptionally tasty recipes you can make with each.
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American or Globe Eggplant
Fat and deep purple, globe eggplants (a.k.a. American eggplants) are the variety you’ll typically see year-round in grocery stores. Because of their large surface area, they hold up well to grilling when thickly sliced and brushed with olive oil, and get crisp when fried for your new favorite sandwich or snack. They’re also lovely roasted or grilled whole, then blended into a creamy dip like baba ganoush. While you don’t have to peel them, American eggplant’s thicker skin can be tough or bitter if not cooked for long enough.
