10 Types of Eggplant You’ll Find at the Grocery Store and Farmers Market

Globe eggplant

Also known as American eggplant, this thick, glossy, and dark purple eggplant is the all-purpose variety you’ll find at most grocery stores year-round. Its meatier texture makes it a good choice for fried recipes like Eggplant Parmesan since it won’t absorb too much oil, and its abundant flesh is ideal for Baba Ganoush recipes.

You can use a globe eggplant for most recipes, though you’ll want to slice it into equal-sized halves, coins, or chunks before cooking. You can also stuff it like a baked potato, then roast it for Stuffed Eggplant with Spiced Beef and Pine Nuts. You don’t have to peel a globe eggplant, but since the skin can be a little chewy and thick, you may opt to.

Italian eggplant

Italian eggplant looks quite similar to globe eggplant at first glance, but it’s smaller in size and slightly sweeter, with more tender flesh. Use it as you would a globe eggplant, slicing it before cooking. As its name implies, it’s particularly well-suited to Italian-leaning recipes — fry it for eggplant Parmesan, grill it for a summery marinara, stuff it with Italian sausage and bake it, or roast it for a caponata.

Japanese eggplant

This slender and long eggplant, deep purple in color, has a thinner skin that means it doesn’t require peeling. It cooks quickly, taking on a tender texture and sweet flavor. It’s fantastic in stir-fries like chile-studded Eggplant in Garlic Sauce or Japanese Eggplant with Black-Garlic Tahini Dressing. It’s also lovely when grilled for dishes like Soy and Sesame Grilled Eggplant or Charred Eggplant with Burrata and Pomegranate-Walnut Relish.

Chinese eggplant

Lighter in hue and slightly longer than Japanese eggplant, Chinese eggplant is otherwise remarkably similar and can be used in much the same way (many recipes will give you the option of either). Try sautéeing it for Vegan Mapo Tofu or Gaji Namul, a classic spicy Korean banchan.

Thai eggplant

Found at Asian markets or farmers markets, Thai eggplants can be eaten cooked or raw. Cultivars of the Thai eggplant include green, purple, and white, but the green variety is most commonly used in classic Thai curries like Red Curry to soak up the flavor in the sauce. These firm, small eggplants remain green even when ripe and taste slightly tart. Slice them up raw to add crunch to a salad, or cook them like any other eggplant, keeping in mind that they’ll add a little more bitterness to recipes.

Indian eggplant

Indian eggplant is similar in appearance to globe eggplant, but much smaller, about two inches in length. It can be grilled or roasted whole — no peeling needed — and also shines in curries.

Fairy tale eggplant

These palm-size eggplants are a farmers market favorite thanks to their adorable stature and delicate, purple-and-white mottled skin. They’re exceptionally easy to prepare — just throw them whole on the grill or lightly sauté them. Or stuff them with peanuts, fried shallots, and garlic.

Graffiti eggplant

These teardrop-shaped eggplants are known for their distinctive purple and white stripes. They don’t need to be peeled, and can be cooked whole. Sadly, their stripes will disappear once cooked, so grab your photo opp before sautéeing or grilling!

White eggplant

Fun fact: At one time, all eggplants were white, hence their name. Most varieties of eggplant these days are heirloom, which means you’re more likely to find white eggplants at the farmers market than at the grocery store. You can use them the same way as globe eggplants or other varieties, though they generally have a milder flavor.

Rosa bianca eggplant

Technically an heirloom variety of the Italian eggplant, this small, lavender and white-hued cultivar is picked early in the season, before seeds start to form, making it particularly sweet and creamy. Use it as you would a globe or Italian eggplant.