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Types of eggplant: the 10 varieties to recognize
Types of eggplant: the 10 varieties to recognize

Video: Types of eggplant: the 10 varieties to recognize

Video: Types of eggplant: the 10 varieties to recognize
Video: A Visual Guide to 8 Glorious Varieties of Eggplant 2024, March
Anonim

The cooking sites, the stalls, the restaurant menus - everything speaks to us about eggplant, in all of them variety. The fruit of Solanum melongena, native to Asia but perfectly acclimatised in Southern Italy, goes well with everything, especially with foods with a high calorific value. Layered, fried, baked, stuffed, with pasta or on pizza, the aubergine is versatile and courageous without disdaining any combination.

So many ingredients for a single vegetable? Not really, why distinguish the variety of eggplant it's a nice puzzle: but don't worry, among combinations of shapes and colors we have thought of grouping them in at least 10 types.

There are the common black oval, the beautiful shaded round, the curious bead and the almost unrecognizable red of Rotonda, the only one with the DOP brand that resembles a tomato more than an aubergine. And then the purple and violet varieties, the white and the zebrina, in reference to the streaks distributed like brushstrokes on the skin.

In addition to the aesthetic aspect, each has different taste characteristics and uses in the kitchen. Today we tell you what the variety of eggplant to recognize.

Black oval eggplant

how-to-store-eggplant
how-to-store-eggplant

Close your eyes and try to imagine the object corresponding to the word "eggplant". We are ready to bet that the first image that comes to mind corresponds to the black oval, the most common in the fruit and vegetable department. Let's try to give it name and surname through two Sicilian varieties: the black sciacchitana, from the province of Agrigento, and the black durona of Palermo, with firm pulp and few seeds. The shape can vary from round to elongated but the substance always remains the same: a meaty aubergine ideal to be diced, and enjoyed for example in aubergine and cherry tomato pasta.

Or, given that we are talking about classics and imagination, guess what aubergine-themed recipe are we thinking about? That's right, the timeless aubergines parmigiana with the generously fried slices placed in layers between a sprinkling of cheese, a spoonful of tomato sauce and all the various and any to make them even more delicious.

Long violet eggplant

long-purple-aubergines
long-purple-aubergines

This variety boasts at least two illustrious origins from the capitals of Campania and Sicily. The most famous are in fact the long Neapolitan violet, with a more tapered shape and a spicy flavor, and the long violet from Palermo, early cultivar that also grows in a round version. Further north we find the Rimini, designated by the same name but with a decidedly darker color tending to black. The three types share the scarcity of thorns and the tasty pulp, excellent for eggplant meatballs to be fried and seasoned with yogurt sauce, or canned with aubergines in oil without cooking, the side dish ready to keep in the pantry.

White oval eggplant

types of eggplant
types of eggplant

Here is the mystery revealed: have you ever wondered why in English the aubergine is called eggplant, or "egg plant"? The origin of the name is attributed precisely to this candid cultivar, one of the first to be domesticated in the modern age and which, in fact, given its regular shape and milky color, one would expect to find in the warm den of the chicken coop. The white oval variety, on the other hand, grows in the garden like all the others and is particularly appreciated for meaty texture and mild flavor. It is suitable for all classic preparations including grilled, roasted and browned in a pan. Or, why not, creamy in baba ganush, the "eggplant caviar" of Lebanese cuisine to accompany falafel and pita bread.

Round purple eggplant

eggplant-purple
eggplant-purple

This beautiful shiny ball of purple to fuchsia color attracts a lot of compliments. The two most important varieties have in fact earned the nicknames of prosperous, characterized by the important size and the white collar near the stem, e sugary, which is clearly distinguished by the white color of the pulp and the sweet taste. As you will have understood, the purple rounds are very little to be preferred over other types: they can be enjoyed as a side dish steamed or in a pan, sautéed with garlic and parsley or in a "light pizza" version thanks to the recipe of baked aubergines and cherry tomatoes., very simple and very appetizing appetizer.

Rotonda red eggplant

eggplant-red
eggplant-red

The variety of Solanum aethiopicum comes out of the canons, and we're not just talking about aubergines. In Dissapore, a similar but different botanical specimen would not be included in principle in a list of varieties referring to a single species. This time, however, we are making an exception, if only because when we have the opportunity to mention the red aubergine of Rotonda? This one-of-a-kind product has African origins and was probably imported during the 19th century by veterans of the colonial wars. Today it is successfully grown in Basilicata, so much so that it is certified a DOP brand in the Pollino Massif area.

The fruit is characterized by a high content of carotenoids, the antioxidant and pigmented substances that give the orange-red color. Externally, even in shape and size, it resembles a persimmon or a tomato, while the internal consistency is the spongy one typical of aubergines. The similarities, however, stop there: once cut, in fact, it does not blacken and releases an intense and fruity aroma reminiscent of the prickly pear. The flavor is spicy with a bitter finish and is particularly appreciated in preserves in oil and vinegar. Finally, nothing is thrown away from the Rotonda red aubergine, not even the leaves: very tender, they are eaten lightly sautéed in a pan or even in salads.

Purple zebrina eggplant

long-eggplant
long-eggplant

When nature gives two coats of varnish the result is always suggestive, just like the zebrina aubergine characterized by white streaks on purple background (or vice versa, just like the age-old enigma of the zebras). The zebrina is distributed throughout Italy, especially in the South, whose recipe book punctually gives delicious goodies. An example above all is the white aubergine parmigiana, a variant without tomato specifically designed for the striped aubergine to be enjoyed grilled (but also fried is fine) together with ham and mozzarella.

Violet eggplant

eggplant-violet
eggplant-violet

There is something for all tastes of violet: dwarf, round and lilac, the latter particularly appreciated because it does not blacken immediately once cut. And then the local varieties Florentine, round, compact and large, down to Sicily with the from Messina, with an oval shape and a sweet flavor. Superlative, we tell you to make, in the pasta alla Norma without errors, the classic Sicilian first course with sliced fried aubergines, fresh tomatoes and salted ricotta. #foodporn guaranteed.

Bead eggplant

eggplant-bead
eggplant-bead

Also said mini or baby, the bead is a kind of eggplant puppy and therefore simply adorable. Deep purple in color, it is only 10-15 centimeters long and has an extremely tapered shape. The thin skin contains a very sweet, compact and almost seedless pulp. Definitely much less spongy than "adult" aubergines, the bead does not flake easily and absorbs little oil while maintaining a firm and crunchy consistency. Cut it into cubes and brown it well for a tasty side dish or as a strategic accompaniment to cold pasta, eggplant, tomatoes and stracciatella, a single summer dish ideal for picnics.

Long black eggplant

eggplant
eggplant

Not oval enough and not violet enough: the long black stands sideways, even in a literal sense, to the two categories seen above. It is characterized by a cylindrical and tapered shape, a very dark color and a extreme versatility of preparation. Consider it a culinary passepartout, from the sophisticated aubergine cream with parsley, walnuts and cocoa, to the baked rolls with ham and cheese, an appetizer in a more caloric version but also (much) more enjoyable.

Round pink shaded eggplant

eggplant-nuanced
eggplant-nuanced

If it looks like a pop art painting, we can't blame you. The pink shaded round aubergine is perhaps the most beautiful and delicate variety of all. This aubergine princess with three adjectives is not as fragile as it seems: she has indeed firm and compact pulp almost seedless and does not fear aggressive cooking such as grilling and frying. In short, turn it over as you please, she certainly does not complain and on the contrary gives you a strong flavor and crunchy texture in dishes such as burrata pasta and aubergines, to be fried and seasoned generously.

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