What does an eggplant look like?

In the brief guide, we are going to answer the question ‘What does an eggplant look like’ with a detailed analysis of what safety measures are to keep in mind when preparing it.

What does an eggplant look like?

Though eggplant fruits are typically dark purple, they can also be white, pink, green, black, or variegated purple-white. Their size and shape also vary, ranging from the common large, gourd-shaped eggplants to the more exotic slender Japanese eggplant.

What is the taste of eggplant?

The flavor of eggplant is similar to that of summer squash or zucchini: tender, mild, and sweet with a slight vegetal bitterness. The flavor of whatever is cooked with the eggplant will be absorbed. When raw, it has a firm and spongy texture, but when cooked, it becomes meltingly tender (especially fried, smoked, or braised).

Wrinkled, loose skin indicates aging, and the flesh of these eggplants may be bitterer. Smaller eggplants contain fewer seeds, have thinner skin, and are sweeter and more tender. When selecting an eggplant, lightly press your finger against the skin. It is ripe if it leaves a light imprint. It’s too old and bitter if there’s too much give.

Where can I get eggplants?

Most supermarkets sell standard Italian eggplant,  the large, oblong, purple-black variety in the refrigerated produce section. Asian and international grocers have a wider selection, especially the thin-skinned elongated varieties, and farmers’ markets across the country will have rare and heirloom eggplants. During the summer, eggplant grows well in outdoor home gardens.

How do you choose eggplant?

When shopping for eggplants at the market, look for eggplants that do not have brown spots on the skin or a stem that feels heavy for its size. The stem should be green and mold-free. Look for shiny, smooth skin that is free of bruises and blemishes. When you apply gentle pressure to the skin, it should be resilient and rebound.

How to prepare eggplant?

Some eggplant recipes call for peeling off the fibrous outer skin, but some varieties have thin enough skin that this step is unnecessary. Typically, eggplant is sliced or chopped, but it is also grilled or stewed whole. Eggplant casseroles are another popular dish.

Many recipes call for salting the eggplant flesh before cooking to draw out some of its moisture, allowing it to become softer and more absorbent. Another popular method is to char the exterior of the eggplant before scooping out the softened, smoky flesh and blending it into a dip or other dish. Marinaded, pickled, grilled, braised, deep-fried, sautéed, stir-fried, and baked eggplant are all options.


  • eggplants
  • tahini
  • minced garlic
  • green chile peppers
  • olive oil
  • lemon juice
  • salt
  • pepper


Collect all of the ingredients. Preheat the oven to 400 degrees Fahrenheit.

Place the eggplants on a baking sheet that has been lightly greased.

Place the eggplant on a baking sheet that has been lightly greased.

Roast the eggplants for 30 minutes, or until tender. Allow cooling after removing from the oven.

On a baking sheet, bake the eggplant.

Peel the skins off the cooled eggplants. They should be easy to remove. If you’re having trouble, simply scoop the eggplant from the skin with a spoon. Place aside.

Blend in the eggplant thoroughly.

In a food processor, combine the eggplant and spices.

Pour in the olive oil.

In the food processor, add oil to the food processor, and add oil to the mountable.


Place in a serving bowl. Add the lemon juice and season with salt and pepper.

Remove the baked eggplant’s skin.

Combine and blend the tahini, garlic, and peppers in a food processor.

How should eggplant be stored?

Eggplant is highly perishable and will not keep for long. Depending on the eggplant’s freshness at the time of purchase, it can be refrigerated for up to four days (up to seven days if you pick right from the garden or buy from the farmers market). It is, however, best to use them as soon as possible. For maximum shelf life, store it in the vegetable crisper of your refrigerator.

Cooked eggplant can be refrigerated for up to three days (it will become mushy when reheated) or frozen in puree form for up to six months (add a little lemon juice to discourage discoloration).

When thawed in the refrigerator, it holds up fairly well as a component of soups and stews, but not as well on its own.


In the brief guide, we discussed answering the question ‘What does an eggplant look like’ with a detailed analysis of what safety measures are to keep in mind when preparing it.




Hi, I am Charlotte, I love cooking and in my previous life, I was a chef. I bring some of my experience to the recipes on this hub and answer your food questions.