Eggplants are popularly enjoyed seared or sautéed and garnished with a savory sauce. This produces a delightful mix of the savory with the naturally acidic and slightly bitter flavors of the eggplants.

The purple eggplant is the most common variant of eggplants and is known for its cream white flesh inside which also tends to be very dense, creamy, acidic and bitter.

On the other hand, however, the white eggplants have milder flavors; they are less dense, less creamy, less acidic, much less bitter, and even have more seeds.

These are not the only differences between the white and purple eggplants. Although of similar Lear shape, you'll observe that white eggplants are smaller, at three to six inches long, seemingly slight compared to the purple variant.

However, this doesn't make white eggplants any less nutritious. They are perfect for people on a weight loss diet as they are low in calories and also contain large amounts of nutrients like potassium, vitamin A, vitamin B-complex and vitamin C.

Expert cooks also report that white eggplants are best suited to baking, steaming or frying because they have tough skins and can hold up better against the extreme temperatures.

You can use the white eggplants in any recipe suited for purple eggplants, including salads, soups, lasagna, stir fry and many more others. You are sure to enjoy the meal, whatever your choice may be!