Globe eggplant, also known as American or Western eggplant, is the most common eggplant variety found in the United States. It is large, round, and typically dark purple with a glossy, thick skin. Its flesh is creamy and firm, with a mild flavor that can be slightly bitter due to its higher seed content. Globe eggplant is versatile and holds up well to grilling, baking, roasting, and frying, often used in dishes like eggplant Parmesan, moussaka, and ratatouille. Its sturdy texture makes it ideal for hearty, savory dishes.

Smaller in size with classic eggplant shape.  Striking bicolor purple and white striped skin, white flesh.

Italian Heirloom-medium in size, tear drop shaped eggplant with lavender-white skin and creamy white flesh with no taste of bitterness, mild in flavor. Pack Size Available seasonally in a 10# case Applications/Techniques Eggplants are used in a variety of culinary techniques in cuisines around the world.  They are used as an ingredient of vegetable tempura in Japan.  They are stewed in the French dish ratatouille, mixed with beef or lamb and aromatics in the classic Greek dish moussaka.  Eggplants are roasted until the skin is charred and the creamy pulp is then blended with...

Chinese eggplant is a type of eggplant (aubergine) that is long, slender, and typically light purple or lavender in color. It has a thin skin and a tender, mild flesh with fewer seeds than other varieties, giving it a less bitter and more delicate flavor. This makes it especially well-suited for stir-frying, roasting, grilling, and braising. Chinese eggplant also cooks quickly and absorbs flavors well, making it a popular choice in many Asian dishes.