White eggplant

White eggplant is definitely a stunner. In contrast to the rich purple and brilliant lavender nightshades on this list, these newborns are a blank slate. White eggplant, as expected, has a mild flavor while preserving the familiar meaty texture of other eggplants. Fresh Culinair suggests peeling these eggplants before grilling, sautéing, or cutting into a stir-fry. You may leave the skin on before roasting and scooping out the insides; alternatively, give it a quick peel with your peeler and go on.

Since of its substantial texture and mild flavor, white eggplant is a good choice for recipes like spaghetti alla Norma because it holds up well to being fried and cooked in sauce. Again, due of its innate mildness, use this eggplant whenever you want to highlight a really excellent sauce without competing with the other components.