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White eggplant

Tender and virtually seedless, it can be eaten skin and all!

Origin

No, we didn’t paint it–the white eggplant, or Solanum melongena, is real. Its origins are unclear, but can probably be traced to Turkey, and it certainly prefers warmer climates. It can be round or long, and is seedless with dense, tender flesh. It shouldn’t be eaten raw because it contains high levels of the irritant solanine, but this is reduced when cooked.
The white eggplant is available in many niche markets from November until June. It’s especially recommended for people with high cholesterol because it doesn’t absorb as much oil during cooking.

Cook it

There are a variety of uses for white eggplant, from the classics – like eggplant parmigiana – to more gourmet creations. You don’t need to peel the skin because it’s essentially the same as the insides, and it offers similar health benefits to artichokes.
Try roasting white eggplant in a parchment paper pouch with rosemary and thyme. After 40 minutes, mash it lightly with a knife and drizzle with creme fraiche.

Did you know

White eggplants don’t have the same bitterness as other varieties, so they don’t need to be put in salt water before cooking. Rich in antioxidants that can help neutralize free radical and protect against the breakdown of cells, they’re also great tasting and easy to cook.

Variety

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