White Eggplant

White eggplants have a mild, subtly sweet, and nutty taste suited for cooked preparations such as sautéing, pan-frying, deep-frying, grilling, and baking. 

Depending on the variety, the eggplants can have thin to thick skin and can be peeled for a more tender consistency. White eggplants complement a wide range of flavorings, allowing them to be used in cuisines worldwide. The eggplants can be grilled and served in salads, coated in a glaze and stir-fried, or added to soups, stews, and curries. They can also be stuffed with herbs and meat, battered and fried, or marinated and baked as a side dish. White eggplant can be used in any recipe calling for purple eggplant. In Italian recipes, White eggplant can be incorporated into lasagna, minced into stuffed pasta, simmered into Bolognese, or made into eggplant parmesan. 

Eggplants also provide some magnesium to regulate optimal nerve functioning, vitamin C to strengthen the immune system, and other nutrients, including manganese, vitamin K, niacin, folate, and B vitamins.