Turkish eggplant

The Turkish type, maybe the most un-eggplant-looking eggplant on this list, actually looks a lot like palm-sized pumpkins. Take a peek at these! The orange flesh develops green stripes as they grow (and produce more seeds), so search for ones that haven't reached that stage unless you want to stuff and roast them. Experts suggest utilizing these veggies while they're still green, almost cream-colored, for the greatest flavor and least bitterness.

If you think you'll never see these unusual vegetables at your local greengrocer, think again: this type, also known as Ethiopian or crimson eggplant, is gaining popularity in North America after being broadcast on National Public Radio. Widely used throughout the Mediterranean and North Africa, they pair beautifully with flavors and ingredients from those regions, such as fennel, oregano, cinnamon, lemon, pine nuts, and Greek yogurt. For a truly exquisite supper, try it in a moussaka-inspired lamb stew dish.