White eggplants are cylindrical and elongated, ranging from 10-20 centimeters in length depending on the specific variety. The outer skin is smooth, glossy, and ivory with a pointed green calyx, or stem. The inner flesh is white and spongy with a few small, edible seeds. White eggplants are tender and creamy with a mild and slightly fruity taste.
White eggplants are best suited for cooked applications such as grilling, sauteing, stir-frying, and pickling. Their sponge-like flesh readily absorbs accompanying flavors. White eggplants can be sliced and used in stir-fries, curries, pizza and pasta toppings, stews, and warm salads. Complementary pairings include arugula, artichokes, chickpeas, cumin, summer squash, tomatoes, basil, fresh cheeses such as feta, citruses such as lemon, and lime, peppers, oregano, seafood such as scallops, and roasted meats such as lamb.
White eggplants will keep up to three days when stored in a cool and dry place. Avoid refrigeration when storing as this can cause the fruit to deteriorate.
White eggplant salad
1.2 kg Eggplants
300 g Strained Yogurt
1 bunch dill
3 tbs Lemon
4 cloves Garlic
- Bake or grill the eggplants with their skin on. Peel them and cut them into cubes.
- Stir the eggplant cubes with strained yogurt, sliced dill, and garlic.
- Flavor the dish with lemon juice and salt.