We grow a few varieties of eggplants on the farm, and some of them look different than the supermarket variety. Eggplants come in a wide range of shapes, sizes, and colors. All the varieties we grow can be used interchangeably, but some are better suited to particular recipes.
The Casper eggplant produces a medium-sized snowy white fruit. It shares its name with the friendly ghost and like him, there's nothing to fear here. Fix this eggplant as you would any other variety.
Dancer eggplants are mild, medium-sized eggplants. There is very little bitterness in the flesh, so salting isn't necessary unless you want to remove moisture. Try making eggplant Parmesan or moussaka.
This elongated medium-sized eggplant has a dark purple-black skin and mild, firm flesh. Try these eggplants in a rustic French tian, served with a good crusty baguette and maybe some cheese.
Pingtung Long Eggplant
An heirloom variety from Taiwan. Long and slender, these eggplants cook quickly, making them an ideal choice for roasting. Try this miso-glazed eggplant if you're looking for a bold flavor.
Rosa Bianca Eggplant
A charming pink-lavender eggplant with white streaks and mild flesh. Use as you would any variety of eggplant, or try in this tomato eggplant pie.
A bright, violet eggplant with tender, mild flesh. Try using this eggplant in any of your favorite eggplant dishes.