American eggplant

The majority of people consider American eggplants to be the original eggplant. They're also known as globe eggplants, and they're a rich, lustrous purple that's a good size with a somewhat longer form. They're ideal for almost any recipe that calls for this item but picks ones that aren't too large, as the meat may be rough. If you wind up with a bigger one, The Old Farmer's Almanac suggests removing the skin from the raw produce or scooping out the cooked meat after roasting or baking. The Almanac also provides important advice for entire baked eggplant: first, puncture the skin a few times to enable steam to escape.

These nightshades are an excellent all-purpose option but don't dismiss them as simple. The mix of tastes and textures will impress even eggplant skeptics with this beautiful fall-treat eggplant caponata crostini dish. Globe eggplants are ideal for meals that enable the vegetable to blend with other components, allowing the spongy and creamy flesh to soak up whatever is added to them.