Graffiti eggplants are small and teardrop in shape, ranging from 7-15 centimeters in length, depending on the variety. The outer skin is shiny, thin, and smooth and is striped with violet with ivory white. The inner flesh is cream to pale white and has small, edible seeds. Graffiti eggplants are tender and smooth with a sweet and slightly fruity flavor when cooked.
Graffiti eggplants are best suited for cooked applications such as saut?ing, grilling, stewing, roasting, pan frying, and baking. They will cook quickly because of their small size, and the flesh is so thin and tender that it does not need to be removed. Graffiti eggplants can also be halved, hollowed slightly, stuffed, and baked with vegetables and grains. Graffiti eggplants pair well with tomato, squash, onions, red bell pepper, garlic, quinoa, chickpeas, coconut curry, heady spices such as cumin and zataar, rich grilled meats such as lamb, bright, fresh herbs, and young and melting cheeses such as chevre, feta, and mozzarella. Graffiti eggplants will keep up to three days when stored in a cool and dry place.