There is something distinctly fall-like when it comes to eggplants. Maybe it’s their aubergine shades, or sexy shapes and curves that resemble fall gourds and squash.
Moving back to heartier cooking methods in fall makes eggplant a candidate for ideal roasting, baking, stuffing and grilling preparations.
Although the dark purple version is really the best known and readily found in most grocery markets, the shape, size, and color can vary. From small and oblong to long and thin, look for shades ranging of dark to pale purple to white green and even yellow versions.
Those different shapes, sizes, and flavors are uniquely suited for different uses in the kitchen. The long skinny ones tend to be “meatier”, making them great for stir-fry applications. The baby sized ones are tender and mild, and can be eaten whole, skins and all. Generally speaking, the white and yellow varieties are sweeter.
Graffiti eggplant come in both large and small sizes. Their name comes from the interesting and patterned striped markings on the fruit. They have small seeds and a thin peel, making them great to eat whole — no peeling necessary. They are perfect for baking, roasting and stewing. Names like Purple Rain or Shooting Stars attract attention.
