Sourced Magazine by the Anthony Marano Company | Issue No. 6 | July - October 22

THE EXQUISITE

EGGPLANT

CHINESE

Long and slender. Less seeds means this variety is less bitter. Delicate flavor. Great fried or on the grill.

THAI

Very small, and very green. Crunchy and slightly bitter, these are good when eaten raw (great with a spicy dip). No need to peel the skin, it will soften if cooked.

GLOBE

These are the largest, most common eggplants. Slightly less flavorful than other varieties with a tougher and more mealy texture. Because of its size and meatiness they work well on the grill or cut into chunks for ratatouille or caponata.

GRAFFITI

Beautiful coloring with white stripes, a smaller, more traditional eggplant shape. Sweet and fruity flavor. The skin is edible and the flesh becomes more tender and smooth when cooked.

INDIAN

These itty bitty babies are perfectly bite sized. Sweet and tender, with edible skin. Great for frying and braising.

WHITE

Skin is tough, so peel before cooking. Less bitter, less dense, creamy. Use on the stove top in recipes that call for stir frying, braising, sautéing, pan frying, or deep frying.

FAIRY TALE

This “mini” variety is similar in color to the graffiti variety, but much more slender. It is sweeter and less bitter than the Italian or Globe varieties. Great baked with garlic and rosemary.

SICILIAN

Big and round, about the size of a grapefruit. Light purple in color, delicate and creamy.

ITALIAN

Similar in color and shape to their American cousins, this fruit is significantly smaller. Delicate and sweet, they work well for stuffing, baking, roasting, and broiling.

TO SALT OR NOT TO SALT…..

To remove extra moisture and reduce bitterness, salt and drained eggplant for 40 minutes to one hour before cooking. Many of today’s varieties are bred to be milder and less bitter, so salting can often be skipped.