There are 3 common types of eggplants - elongated, oval and white.
Large Oval
Black Beauty - is the most familiar. Besides being large and oval, this variety is shiny, dark purple with wonderful firm fruit. It cuts into big slices.
Rosa Bianca - an Italian heirloom with meaty, full flavor. It is large and oval, with creamy, lavender and rosy color streaks. Fruit is white and sweet with no bitterness.
Elongated
Japanese/ Asian - the most common in No San Gabriel Valley. They like the heat, are long and thin with dark purple-black shiny color, very productive.
White
Lavender Touch - long shape with pastel lavender and white color. Easy to grow and taste best when picked young.
Care
Need consistent watering and moisture. Regulated drip works well, too. Do not overdo the sun. Remember, in No San Gabriel Valley it gets hot. Eggplant can do with some shade from late afternoon.
Pests and Disease
Exclude flea beetles and cutworms. Pull weeds.
Harvest
Know the size the fruit should be and pick earlier. Eggplant is best on the younger side. Otherwise, they can be tough, bitter and have lots of seeds. If the skin springs back when pressed with a finger, they are ready.
Brush Cherry; Drought Tolerant Screen Plant Profile
14 years ago
You know, I have seen white eggplants for as long as I can remember, but have never eaten them. I wish to try now- do you know of any good recipes? Is it any good in a parm dish?
ReplyDeleteSure, all eggplant is good in a parm dish. Otherwise, white ones do not need to be peeled and have almost no seeds, so I will grill them brushed lightly with oil. I will chop them into salad cold, topped with parm and tomotoes or whatever. I mix everything, so I will add them to excess crop like zucchini, tomatoes and herbs to freeze for winter soup. I cook pretty simple.
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