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Italian Eggplants
Mild, slightly sweet, and less bitter than large globe eggplant, with a tender texture once cooked.
Lens analyzedItalian eggplants are a rounder, slightly smaller variety than the large globe eggplant most commonly sold, with a tender skin and fewer seeds. They hold their shape well in sautéed and roasted dishes.
Where it comes from
Regional eggplant varieties developed across the Mediterranean long before the large globe type became the default in North American grocery stores, and Italian eggplant is one of several heirloom-style shapes that stayed in circulation through specialty and immigrant grocers.
Buying it
Choose eggplants that feel firm and heavy for their size, with taut, glossy skin and a fresh green cap. Avoid ones with soft spots, wrinkled skin, or a dull, faded color.
Storing it
Keep them in the fridge's crisper drawer and use them within about a week, since eggplant softens and its flavor turns bitter as it ages. Avoid storing them near apples or other fruit that speeds ripening.
Keeps about 7 days in the fridge.
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