White Eggplants are the beauties of the Eggplant world. They are brilliant white to pink and rose, and come in small rounds, or long and thin eggplants similar to the Japanese Eggplant. There are several varieties: some of these are Easter Egg, White Egg, Chinese Eggplant, Casper, and theThai Turtle, or small round White Eggplants.

They are about the same in flavor profile as other eggplants so can be interchangeable, however, the smaller egg shaped eggplant can be bitter, so slicing and soaking with salt can remove some of the bitterness. 

Pick White Eggplant that have white to cream or flecked with pink sikin. Select smooth, firm, shiny eggplants with no bruises, or dings. Avoid soft or brown bruised fruit or eggplants showing chill or freeze marks. 

Eggplants aren't nutritional giants as far as vitamins goes, however, they are low in calories, with one cup portion weighing in at 38 calories. They have good amounts of fiber and are very filling. 

Marinating and grilling White Eggplant is an excellent way to fix these beauties. A marinade of extra virgin olive oil, crushed garlic, lemon zest and juice, and chopped fresh basil is a good choice for this type of eggplant.

Allow 1/3 pound of eggplant per person. Two Japanese eggplant can serve 4 people. 

Eggplant can be stored unwashed and refrigerated for up to 5 days.

Here are some good White eggplant sites:
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