A pure-white, firm-fleshed eggplant with thicker skin and a denser, creamier interior. The original 'egg' that named the whole family.
A connection to the literal origin of the word eggplant, and a firmer-fleshed option for stews where the purple types fall apart.
White eggplant lacks the anthocyanin pigment of purple types, so it does not deliver nasunin — but it retains the soluble fiber, potassium, and chlorogenic acid that support cholesterol, blood pressure, and blood-sugar control. Its denser flesh holds together in stews and absorbs less oil. A solid low-glycemic, low-calorie vegetable.
The thicker white skin is best peeled in some dishes. Firm flesh holds its shape in braises and curries. Salt to reduce any bitterness, then roast or stew.
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