what does eggplant taste like

If you think, eggplant is a bitter, greasy or bland vegetable in taste than chances are you never tasted a rightly cooked eggplant dish ever. What does eggplant taste like? Eggplant has a spongy, sticky texture, which is also mild in flavor and soaks a lot of oil from the pan if the timing gets wrong. To get the best outcome form an eggplant, correcting the cooking time and ingredients measurement is crucial.

You can grill it, roast it, sauté it, or blend it into flavored dips. Many love it smoked and charred in high heat for taste the crisp. The variety of eggplants in color and size will blow your mind and so does its recipes. From eggplant smothered to Israeli Sabich sandwich, served either in lunch or in dinner, options are plenty, which one will you choose.

How the Eggplant Tastes In General?

How the Eggplant Tastes In GeneralNo matter what variety of eggplant you use, you might get a similar taste with slight differences. You will sense a mild and bland flavor while having an eggplant dish, though it merges with any ingredients and adapts flavors very well. That’s why most of the chef uses this veggie as their one of the favorite culinary item.

Know Different Types of Eggplants and Their Taste

Know Different Types of Eggplants and Their TasteYou should obtain minimum knowledge about the types of eggplants and their slight taste differences to avoid mixing up with one another while making a dish that demands a specific type. Let us show you the differences between types, taste and their use in a delightful recipe. We find 5 different types of eggplants around the world and they are

  • Round Shaped Indians Eggplant
  • Bulgy Shaped Italian Eggplant
  • Beautiful Rosa Bianca eggplant
  • Small White Striped Thai Eggplant
  • Ivory White eggplant

Round Shaped Indians Eggplants

Round Shaped Indians EggplantsEggplant is a common vegetable item in Indian cooking, because of its bowel healing capability and abundance in the Indian market. The texture of this veg is suitable for Indian vegetable items and curry. Fry, Dips, stew, and raita are the popular items that you can try for your family dinner with this eggplant variation.

How It Tastes

Indian round eggplants are sweet and have tender thin skin because it has fewer seeds and moist flesh inside. That’s why it’s easy to peel off its skin or singe the surface swiftly. This one is also suitable for making raita and other dips.


Eggplant Raita with Special Seasoning

Eggplant Raita with Special SeasoningRaita is an excellent dish for both winter and hot summer. It is a yogurt-based dish with garam masala seasoning. This dish can be served as a side dip with potato wedges or with plain rice as a main dish for added flavor.

  • 1 eggplant (large), 1 Chopped onion (large), and 1 Chopped tomato (large)
  • 2 green chilies (optional)
  • 7 to 8 Chopped garlic (small)
  • 1/3 cup chopped coriander
  • 2 tablespoon mustard oil
  • Salt (minimum)
  • 1/2 lime juice
  • 1 teaspoon cumin, 1 cup fresh, thick smooth yogurt
How to cook it
  • At first, slightly burn the eggplant on fire to make the eggplant soft then peel off the burnt skin and remove the stalk
  • After that, in a mixing bowl mash the eggplant until becomes soft clay like dip and add tomato, onion, mustard oil, green chilies, garlic, coriander leaves, salt for a nice mix
  • Add the lime juice
  • Add the smooth yogurt into the mashed eggplant mixture and stir to mix it up
  • Cover the bowl with a cooking wrap and leave it into the refrigerator for not more than 30 minutes.
  • Heat a pan with medium heat and roast the cumin seeds until sensing the fine aroma
  • Grind the seeds in a fresh grinder

Before serving the dish, sprinkle the cumin dust over the dish to enhance the taste and aroma.

Nutritional values (per serving)


Bulgy Shaped Italian Eggplant

Italian EggplantAnother sweetly flavored eggplant in the list for you. This Italian gangster is deep purple-colored bulbous-based eggplant. Italian eggplants have farm ivory white inner flesh and less visible seeds. This one is meatier among its other brethren.

How It Tastes

Italian eggplants seeds are edible and less bitter, because of that the inner white part is creamy and rich in flavors. These are commonly used in Italian recipe, eggplant parmesan.


Italian Eggplant Parmesan (Parmigiana di melanzane)

Italian Eggplant Parmesan (Parmigiana di melanzane)Italian eggplant parmesan is not only delicious but also healthy for a light cheesy dinner delight. It is full of cheesy goodness and a homemade tomato sauce can lift the eggplant flavor into another level. This baked dish is a crowd controller that can easily satisfy both an eggplant and cheese lover. Always sprinkle some sliced parmesan on the top of the crisp.

For eggplants part
  • 2 eggs (large), 2 cups whole-wheat panko (Japanese bread crumbs)
  • 1 ounce fresh Parmigiano-Reggiano cheese
  • 2 eggplants (Large)
  • Cooking spray
For filling part
  • ½ cup fresh basil
  • 1 ounce grated Parmigiano-Reggiano cheese
  • ½ teaspoon red pepper powder, ½ crushed garlic
  • Salt
  • 16 ounce skimmed ricotta cheese
  • 1 egg (Large)
  • 1 jar pasta sauce
  • 1/4 teaspoon salt
  • 8 ounces sliced mozzarella cheese
  • 3 ounces grated fontina cheese
How to Cook it
  • First, preheat oven to 375°f
  • Mix 2 eggs and a tablespoon of water in a small pot
  • Then, combine panko and ¼ cup Parmigiano-Reggiano in another small pot
  • Slice each eggplant in 4 big slices and dip them into the egg mix and then swipe into panko mixture and dust off the excessive
  • Now, take a pan and spray it with cooking spray, then put the slices of eggplants on the pan and bake it at 375°c for 30 minutes until it takes the golden color, repeat the process for each eggplant while doing this change the cooking sheet for each one
  • Make the filling by combining all the six ingredients into the eggs and add a basil leaf
  • Take a glass baking dish and oat it with cooking spray
  • Spoon  ½ cup pasta sauce in the bottom of the pan
  • Sprinkle 1/8 teaspoon salt on the eggplants
  • Pour ¾ cup pasta sauce, half ricotta mixture,1/3 mozzarella and ¼ cup fontina on the top of the eggplants. Repeat the process twice and make a double layer
  • Now cover the bowl/pot/pan with aluminum foil that is sprayed with cooking spray and bake for 35 minutes at 375°f heat
  • Take out the baked dish and remove the foil paper and again do topping with remained mozzarella and ¼ cup of fontina
  • Again bake for another 10 minutes in the same heat until the upper coating bubbled up and you can see cheese melting from the top

Let the dish cool off for 10 minutes and serve hot

Nutritional values (per serving)


Beautiful Rosa Bianca Eggplant

Rosa Bianca EggplantYou simply can’t turn your eye from Rosa Bianca, beautifully designed by nature. They are pretty cool and slightly different from others in taste. You can’t resist yourself from buying them.

How It Tastes

This eggplant has more seeds than usual, still less bitter than other types and blends well with every recipe, though because of bright color and stripe take extra time to become soften.


Grilled Rosa Bianca

Grilled Rosa Bianca.You will become a fan for sure after getting grilled eggplant flavor. The heat from the grill makes the eggplant extremely soft and crispy while smoke adds extra aroma. Although this eggplant is frequently used in another items side dish, and people are love take bite from this hot soft crunch.

  • 1 Eggplant (large)
  • Sea Salt (Kosher Salt would be best)
  • 2 or 3 teaspoon Olive Oil
  • Freshly grained Black pepper
How to Grill It
  • Hold the eggplant and cut it round or slice it in thin pieces, depends on how you want it in your main dish
  • Light the grill in medium heat and set it up indirect heat cooking
  • Brush the eggplant with olive oil while seasoning with sea salt and black pepper
  • Place the eggplants on the grill until it takes a slight brown color and can shove your finger down with ease
  • Do the flip-flop repeatedly and charred it from the outside and soft creamy from the inside

Serve it hot with your favorite dish to add a soft crunchy combination.

Nutritional Values (Per Serving)

Small White Striped Thai Eggplant

White Striped Thai EggplantThe first thing about Thai eggplant, which will catch your eye while buying them is their size? Small orb shape eggplants with white strips are the main Thai eggplant type that can be found all over Thailand and also used in almost all Thai eggplant recipes.

How It Tastes

These eggplants comparatively bitter than other eggplant and that’s why you need to remove their seeds while using them in a curry or salad. In Thailand, they often eat raw eggplant in a salad; however, it can be stewed with spices for curry and other vegetable items.


Fried Eggplant (Fish & Oyster Sauce Special)

Fried Eggplant (Fish & Oyster Sauce Special)This simple yet aromatic recipe is totally a grace for veggie lovers. The fish sauce and oyster sauce make it flavorful while the use of fresh garlic makes it healthy. Replacing the seafood sauces with soy sauce also possible for making this recipe, at the meantime it becomes a grace for vegans by excluding the animal ingredient.

  • ½ cooking onion (purple onions)
  • 6 small sized cloves of garlic
  • 2 or 3 red chilies (according to your spice craving)
  • 4 or 5 Large sized Thai Eggplants
  • ¼ cup water
  • 2 to 3 tablespoon oil, 2 tablespoon fish sauce and oyster sauce (Soy sauce for vegan)
  • ½ cup fresh basil
  • ¼ cup dry-roasted peanuts
  • 1 teaspoon brown sugar
How to Cook It
  • Mix all the sauces together in a bow and Take a separate bowl to mix the cornstarch with water
  • Cut the eggplants into edible sizes and leave the peel on, because those are full of nutrition
  • Put the pan on the oven with medium heat and then add onions, half of the garlic, chili and eggplant pieces
  • Stir them for few minutes, while stirring them to pour the water little by little that will help them to fry beautifully
  • Add fish sauce (soy for vegan) and fry five more minutes until the eggplants become puffy
  • Now, add more water if needed
  • Then, add the rest of the garlic, sauce, and cornstarch.
  • Stir them until all the ingredients form a thick mix and then remove from heat

If the flavor is not tasty, enough you can add little more fish sauce while stirring. Serve it fresh with 3-4 basil leave and some nuts on the top.

Nutritional Values (Per Serving)


Ivory White Eggplant

Ivory White EggplantA pure white color eggplant isn’t it coot to watch. They are like the Albino’s of eggplants. They are also less bitter than traditional eggplants, so you can use them as your eggplant meat source if bitterness is too rough for you.

How It Tastes

There’s actually no real flavor difference between a white eggplant and other colored eggplants, though white one is less harsh than others. This one is also best for making salads and sauté veggie item.


Hot White Eggplant Salad

Hot White Eggplant SaladThere is a common belief among Southerners that white eggplants are sweeter from their purple cousins. This is true or not, but they are flavorful and salad tastes best with it. One can increase the taste if chilled the eggplants overnight.

  • 2 eggplants (large, 2lbs each perfect)
  • 1-3 cup extra virgin olive oil for nourishing
  • 1 onion(large and diced), 1 red bell pepper (large and seeded), 1 large green bell pepper( large and seeded), 1 teaspoon salt
  • 1/2 teaspoon black pepper (Ground and fresh)
  • 3 cloves garlic(large and chopped)
  • 1 hot chili pepper(fresh and chopped)
  • 2/3 cup golden raisins( boiled and drained)
  • 1/2 cup vinegar, 1/3 cup premium honey, and 1/4 cup chopped parsley
How to Cook It
  • Preheat the oven to 400F with a high flame
  • Take a sharp knife and throb it into the eggplants to make spaces for a good roasting.
  • Roast the eggplants for 1 hour or more if needed
  • When the eggplants become soft, remove it from oven and leave it to cool off, when it does, peel the skin and slice them into 1 or 2 pieces and put them in a side
  • Take a skillet and heat the virgin olive oil with chopped onions and bell peppers, don’t let  cooked too much and add salt pepper, garlic, chili pepper and eggplants
  • Stir all the ingredients for 3 to 4 minutes and then add raisins, vinegar, honey and reduce the heat to medium, cook them for another 10 minutes
  • Add more salt if needed

Turn off the heat and let it cool completely. While serving, add some chopped parsley on the top for added flavor

Nutritional Values (Per Serving)

protein3 g

How to Enhance Eggplants Taste?

How to Enhance Eggplants TasteThere are few special tips available to enhance the taste of eggplants while cooking. Anyone can try that to make a dish more awesome in flavor. Such as

  • Sprinkle the slices with salt, and all to sit for 45 min – 1 hr.
  • Rinse off eggplant
  • Bringing them before cooking can also draw out their bitter essence.

How to Store Eggplant?

How to Store EggplantEggplant is vulnerable to moist and bacteria like other edible water sustaining vegetables. You can easily store them in freezer up to 7 days if collected fresh from the garden and maximum 4 days for market bought eggplants; however, it is best for health if you use them as soon as possible, preferably within one day. Though there are some useful hacks that you can apply to store eggplant effectively for more than 3 days to 6 months. The tips are given below

  • Don’t buy bruised or scratched eggplants and if you purchase them wrapped with plastic wrap, remove the wrap as soon as brought it home. Fresh veggie will remain fresh in the refrigerator for longer, simple.
  • Cover them in a paper towel before putting it into a perforated plastic bag then freeze it
  • Never store eggplant at a temperature lower than 50F(10C)
  • You can save them for 3 days, if cook them first and then store.
  • Store eggplants up to six months just put some salts to dehydrate the eggplants and add some lemon juice to lessen the discoloration. By doing the steps you can easily store them in the freezer for six months, not more.
  • Using Blanching method also work for this type of veggies, try it!


ConclusionThe eggplant is blunt, tasteless, or whatever you may opine, but the craving of this flavorless vegetable will never deem in the taste buds of its eater. People will always find newer ways to make it tastier with its well-blended spices and food ingredients. No matter what you put with eggplants, it will make them flavorful and diverse than before.

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My name is Sherry F. Solar and I am a Registered Dietitian, Certified Nutritionist, and Certified Personal Trainer with a private practice in Somerville, MA. I got my Bachelors of Science in Nutrition and Dietetics from Boston University and finished my Dietetic Internship at Oregon Health and Science University. After working as a personal trainer for almost five years and completing the dietetic internship, I took a detour on my career path to pursue a role as a blogger. There will be plenty of information shared on losing weight, building muscle, eating healthy, and living a happy, healthy life on my blog. I enjoy blogging and strive to share accurate information about nutrition and health knowledge. My blog is for those who are on the journey of healthy eating, and it is also for anyone wishing to attain total health all while aging with no worries. I believe that anyone can have a healthier body and a happier mind when armed with the right education, resources, and knowledge. I want my readers to know that they will learn a lot about becoming healthier and happier through this blog. I try to ensure all articles are informative and useful.


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