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White eggplants are slightly curved and oblong, averaging 10-17 centimeters in length. The outer skin is smooth and bright white with one bulbous end that tapers slightly to a green calyx. The cream-colored inner flesh is dense with many, edible white seeds. When cooked, White eggplants are creamy and mild with a light sweet flavor.
White eggplants are available during the summer months.
White eggplants, botanically classified as Solanum melongena, are a part of the Solanaceae, or nightshade family along with potatoes, tomatoes, and peppers. There are two categorically different White eggplants, an ornamental species and the commonly domesticated species. The ornamental eggplant is solely used for decoration and adding a snowy-white color to gardens. The commonly domesticated eggplant is used around the world for culinary preparations and has many cultivars including Casper, Easter Egg, Cloud Nine, Ghostbuster, White Beauty, Albino, and Tango.
White eggplants are high in potassium and also offer some B vitamins, magnesium, and copper.
White eggplants are best suited for cooked applications such as sautéing, pan-frying, deep-frying, grilling, and baking. Their skins are firmer than purple varieties and should be peeled before cooking. They can be sliced and grilled, used in stir-fries, or sautéed with other vegetables as a side dish. They can also be sliced and used as a substitute for meat in pasta dishes such as parmigiana bianca. White eggplants pair well with chilies, tomatoes, squash, stewed meats, grilled and baked fish, chicken, chickpeas, lentils, herbs such as basil, mint, cilantro, and parsley, cheeses such as fresh cow's milk, parmesan, and aged sheep's cheese, miso, ginger, yuzu, garlic, and allspice. White eggplants will keep up to three days when stored in a cool and dry place.
White eggplant has been traditionally used in Asian medicine dating back to 1330. A Chinese treatise known as the Yinshan Zhengyao by Hu Sihui depicts principles of safe food and cites text and images of eggplants. In India, Ayurvedic medicine also uses eggplant to aid in the treatment of disease and its roots are used to reduce symptoms of asthma.
White eggplants are native to India and Bangladesh and have been cultivated since ancient times. They were then spread to Asia and Europe via trade routes. Today White eggplants can be found in specialty grocers and farmers markets in Asia, Europe, and the United States.
Recipes that include White Eggplant. One is easiest, three is harder.
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