Eggplant 101: What I’m Planting + Different Varieties and Uses

Hey all! Real Farmer Jeff here.

This year in my garden, I decided to grow several varieties of eggplant I had never tried before. Many of them were chosen with my wife Kyrié in mind – she’s half Japanese and loves cooking with eggplants that work well in Asian dishes, like Japanese and Chinese varieties.

As I grew these unique plants and saw how different they were from the common purple eggplants you typically see (at least in the U.S.), I became curious about their origins and how they’re used around the world.

In this blog post, I’ll dive into the history of eggplant, explore the many varieties out there, and highlight where each type is most commonly used globally.

What Eggplant Varieties I’m Planting This Year

This year, I’m planting 5 different varieties of eggplant. Click on each of the photos or text to be directed to where I got the seeds from!

Eggplant Origin

Eggplant, known in some parts of the world as aubergine or brinjal, is a versatile fruit (yep, a fruit!) used in countless cuisines. Though it’s often associated with Italian or Mediterranean cooking, its story starts much farther east.

Eggplant was first domesticated in India and Southeast Asia, with early references appearing in Sanskrit texts as far back as 300 BCE. It spread to China by the 5th or 6th century CE, where it was widely cultivated and recorded in agricultural manuals.

From Asia, it moved west through Arab traders, reaching the Middle East and North Africa during the Islamic Golden Age.

Why Is It Called Eggplant?

Europeans eventually brought eggplant to the Americas in the 1700s. In 18th-century Europe, the most common varieties were small, white, and oval, resembling goose eggs. These became popular in North America, where the name eggplant stuck, even as larger purple types became dominant.

How Different Cultures Use Eggplant

Eggplant plays a major role in global cuisines, especially in:

• Japan: Grilled, simmered, pickled, or stir-fried in savory sauces.
• India: Featured in baingan bharta and stuffed brinjal dishes.
• China: Often stir-fried with garlic and soy sauce.
• Thailand: Small green eggplants are essential to curry.
• Middle East: Found in baba ghanoush and stews like imam bayildi.
• Italy and Greece: Baked into melanzane alla parmigiana and moussaka.

In contrast, eggplant is less common in the U.S., where it’s often seen as a specialty ingredient.

Eggplant Varieties: Names, Color, Shapes, and Flavors

Eggplant varieties differ widely in flavor and texture, affecting how they cook and taste.

• Colors: Deep purple, white, green, striped, lavender, and yellow
• Shapes: Bulbous, long and slender, round, pear-shaped
• Sizes: From tiny Thai eggplants to large globe varieties

Popular Varieties and Their Regions:

Variety	Origin	Typical Use
Globe (American)	United States	Grilled, baked, or in Eggplant Parmesan
Italian	Italy	Melanzane alla Parmigiana
Chinese	China	Stir-fried with garlic and soy
Japanese	Japan	Grilled with miso glaze
Thai Green	Thailand	Used in green curry
Brinjal	India	Baingan bharta, stuffed brinjal
Black Beauty	Turkey	Imam bayildi and other stuffed dishes
Rosa Bianca	Italy	Creamy when sautéed or grilled
Ping Tung Long	Taiwan	Quick stir-fries, sweet and tender
White Eggplant	Europe	Roasted or grilled, creamy and mild
Fairy Tale	United States	Grilled or pan-fried, very sweet and tender