15 Classic Eggplants You Can Grow and Cook With
Eggplants come in many shapes and colors, and these eggplants shine in gardens and kitchens alike. You will see globe types for grilling, slim Asian varieties for stir-fries, and petite heirlooms that roast in minutes.
Each one brings a different texture and flavor to your plate. Pick a few that match your climate and cooking style, then enjoy harvests all summer.
Use rich, well-drained soil, steady moisture, and plenty of warmth. Stake taller plants, pick often, and your plants will keep producing.
#1. Little Green Eggplants
Source: The National Gardening Association
This pale green, round variety turns meltingly creamy when cooked. The flavor is gentle, so you can use it anywhere you would use a standard eggplant. Try it in coconut curries or pan-seared with garlic and herbs.
Plant in full sun and keep the soil evenly moist for tender fruit. Harvest when the skin is glossy and slightly firm. Slice, salt for 15 minutes, pat dry, and cook hot for the best texture.
#2. Globe Eggplants
Source: The Spruce Eats
You know this one from the grocery store, but homegrown fruit tastes richer. Thick flesh and a sturdy shape make it perfect for cutlets, kebabs, and eggplant Parmesan. Larger fruits benefit from salting to reduce any bitterness.
Give the plant a tomato-style cage to support heavy yields. Water deeply once or twice a week to prevent seedy fruit. Pick when the skin shines and springs back to a gentle press.
#3. Italian Eggplants
Source: Specialty Produce
Italian types are slightly smaller than globes and often more tender. Their glossy, deep purple skins look beautiful in the garden and on the plate. Roast wedges with olive oil or char on the grill for a smoky note.
Plant in warm soil after danger of frost. Feed with a balanced organic fertilizer at flowering. Harvest at palm-size for the sweetest taste.
#4. Japanese Eggplants
Source: FatFree Vegan Kitchen
Long and slender, Japanese eggplants cook in minutes and stay silky. Thin skins mean you can skip peeling, which saves time on busy nights. These are ideal for stir-fries, miso-glazed broiling, and quick sautés.
Space plants 18 to 24 inches apart in full sun. Mulch to hold moisture and keep the soil warm. Snip fruits when they are 8 to 10 inches long for peak tenderness.
#5. Ping Tung Eggplants
Source: Southern Exposure Seed Exchange
Ping Tung grows extra long with reddish purple skins and very few seeds. The flavor is sweet, so it shines in spreads like baba ghanoush or whipped eggplant dip. It also roasts beautifully on a sheet pan.
Start seeds indoors 8 to 10 weeks before the last frost. Transplant after nights stay above 55°F. Harvest often to keep the plant setting new fruit.
#6. Rosa Bianca Eggplants
Source: Baker Creek Heirloom Seeds
This Italian heirloom blushes lavender and white and looks like a painting. The flesh is mild and creamy, perfect for thick slices on the grill or stuffed and baked. It holds its shape well, so sauces stay silky.
Choose a warm, sheltered spot and amend soil with compost. Provide regular water to avoid bitterness. Cut fruit at 5 to 6 inches wide while skins are still shiny.
#7. Graffiti Eggplants
Source: Reader’s Digest
Graffiti eggplants are small and teardrop-shaped with striking purple and ivory stripes. Their thin skins and few seeds make them great for quick roasting or pan-frying. Kids love the color, so they are fun for family gardens.
Plant in full sun and feed lightly every few weeks. Keep soil consistently damp but never soggy. Pick when the pattern looks vivid and the fruit feels firm.
#8. Santana Eggplants
Source: Banner Greenhouses
Santana sets smooth, classic purple fruits and handles weather swings with ease. The plants have few spines, which makes harvesting kinder on your hands. Use these anywhere you want a reliable, meaty slice.
Start seeds early for a head start on the season. Water at the base to keep foliage dry and healthy. Harvest when the skin gleams and the calyx is still green.
#9. Tango Eggplants
Source: Gardening Know How
Tango matures ivory and pear-shaped, then deepens to yellow as it ripens. The texture is firm, so it holds up in stews and braises without falling apart. Peel before cooking for the best mouthfeel.
Give plants strong sun and steady moisture. Fertilize at first bloom to boost fruit set. Pick at the pale stage for mild flavor and tender flesh.
#10. Thai Eggplant
Source: FatFree Vegan Kitchen
These small, round fruits range from green-striped to white and are a staple in Thai curries. They keep a pleasant bite even after cooking, which adds texture to saucy dishes. Quarter them and simmer with coconut milk, basil, and chilies.
Grow in heat and bright light for steady yields. Water regularly and mulch to keep roots cool. Harvest when fruits are golf-ball size and glossy.
#11. Indian Eggplant
Source: Specialty Produce
Petite and purple, Indian eggplants are perfect for roasting whole or stuffing with spices. The flesh is soft and slightly sweet, so it takes on flavors beautifully. Toss roasted halves with yogurt and mint for a simple side.
Start seeds in warmth and transplant into rich soil. Water evenly to prevent bitterness. Snip clusters early to encourage constant flowering.
#12. White Eggplant
Source: Prepared Cooks
Snow-white skins and creamy interiors make this variety a standout. The flavor is delicate, which pairs nicely with lemon, herbs, and feta. It browns beautifully when seared in a hot pan.
Plant where it gets at least 6 hours of sun. Keep fruits off the soil with a light mulch. Harvest at 4 to 6 inches long, before seeds turn dark.
#13. Fairy Tale Eggplant
Source: Happy Acres Blog
Fairy Tale fruits are petite, streaked, and ready fast, which makes them perfect for weeknight grilling. Thin skins and few seeds mean no prep beyond a quick rinse. Thread halves on skewers and brush with olive oil for a simple treat.
Space plants closely for a big crop in small spaces. Pick every few days to keep vines productive. Use entire fruits halved lengthwise for the best presentation.
#14. Thai White Eggplant
Source: Specialty Produce
These white, marble-sized fruits bring a mild bitterness that balances rich sauces. They shine in green curry and lend a satisfying crunch when not overcooked. Slice and sauté briefly, then finish in sauce to keep texture.
Grow in hot, sunny beds and feed with compost tea. Water deeply to encourage steady growth. Harvest when skins are smooth and unblemished.
#15. Filipino Eggplant
Source: Specialty Produce
Long, slim, and violet, Filipino eggplants are silky inside and cook evenly. They are perfect for tortang talong, smoky grilled omelets that make a hearty breakfast or lunch. The flavor is gentle with a hint of sweetness.
Start indoors and transplant after warm nights arrive. Stake lightly to keep fruit straight and clean. Pick at 10 to 12 inches while skins still shine.