White eggplant
Solanum melongena · Fruit vegetable
Top 10 pairings
The white eggplant is the ivory-skinned, egg-shaped form of the aubergine — the very look that gave the plant its English name, since a small white fruit on the bush is the size and shape of a hen or goose egg. Behind the smooth porcelain skin is a thicker, sturdier rind and dense, creamy, notably mild flesh with few seeds and very little of the bitterness of a big purple globe, so it cooks to a clean, silky savouriness.
Picking a good onedrag
Glossy, heavy, springs backDull, light, spongy
Shop firmEveryday bestThe all-rounder: roast, fry, stew, parmigiana.
CapCap green, edges drying back
SkinGlossy, a scuff or two
The pressDent fades as you watch
Smell at the capAlmost no smell at all
These cues are Eggplant's, and hold across its varieties; where this one differs, its own page says so.
What you get from one
97%
Edible part
548 g · cap and stem off
565 g
Weight each
each one
Keeping ittap a temperature
Below 10 °C it pits and its seeds brown; in a 5 °C fridge that takes about a week.
90–95%
Humidity
Loosely bagged
Airflow