Difference Between White and Purple Eggplant

Eggplants come in many different shapes, sizes, and colors. Two of the more popular varieties are white and purple eggplant. While the two look and even have a similar flavor profile, there are some distinct differences between the two that make them ideal for different culinary applications. This article will explore the difference between white and purple eggplant to help cooks better understand the nuances between them.

Color

In terms of color, of course, the main difference between white and purple eggplant is quite obvious. White eggplant is a pale off-white, while purple eggplant has an deep, eggplant hue. In addition to the obvious visual distinctions, the pigments in the skin of the eggplants also set them apart, with the purple eggplant’s skin containing anthocyanins, which provide antioxidant properties.

Because the colors offer different visual properties to the dishes in which they are used, white and purple eggplant are used in different ways in the kitchen. While purple eggplant adds a pop of color to bright, summer salads and cold dishes, white eggplant is often used in warm preparations like grilled eggplant or ratatouille where the white is not as noticeable.

Texture

In addition to color, the texture of white eggplant also differs from that of purple eggplant. Whereas the purple eggplant has a dense and fairly firm flesh, the white eggplant is softer and has an ooey-gooey texture when cooked. This makes it ideal for dishes like eggplant Parmesan and eggplant Parmigiana. The white eggplant also has very few seeds, so it’s also a great choice when making smooth, creamy dishes like baba ghanoush.

Meanwhile, purple eggplant holds its shape better than white eggplant when cooked, so it’s great for dishes where the eggplant needs to stay in cubes or slices, such as roasted eggplant or grilled eggplant. It also takes longer to cook, so if you’re looking for a quicker eggplant dish, white eggplant is the way to go.