NAME: DELA CRUZ, ELLAH M.

PROFESSOR: JENNIFER PANO, PHD

SUBJECT: ADVANCED BIOLOGY DATE: NOVEMBER 21, 2024

EGGPLANT
Eggplant is a vegetable from the nightshade family (which also includes tomatoes,
okra, and zucchini) that grows in a variety of shapes, sizes, and colors, and thrives in
hot climates and during the summer months. They range from small globes about two
inches in diameter to more oblong and tubular varietals 12 inches long or larger. The
seeds of all eggplant varieties are edible, making it especially easy to cook.
It belongs to the Solanaceae family, which also includes tomatoes, potatoes, and
peppers. The scientific name of the eggplant is Solanum melongena.

Kingdom: Plantae

Phylum: Magnoliophyta

Class: Magnoliopsida(flowering plants)

Subclass: Asteridae

Order: Solanales(asterid group of dicotyledons

Family: Solanaceae( perennial herbs)

Genus: Solanum(nightshade family)

Subject: Solanum melongena L.

 10 EGGPLANT SPECIES

1. Chinese Eggplant-Solanum melongena

The Chinese eggplant — not to be confused
with the similar-looking Japanese eggplant
— has a long, narrow body with a light to
mid-toned purple exterior and white flesh.
Because it has fewer seeds that the familiar
globe (American) variety, it's less bitter in
taste.
Appearance: Long and thin, with a lighter
purple color and thinner skin.
Flavor: Sweet and mild with fewer seeds.
Common Uses: Ideal for stir-frying, braising, or steaming.

2. Fairy Tale Eggplant- Solanum melongena var.

These enchanting eggplants live up to their name.
With a stunning purple and white striped exterior,
fairy tale eggplants have a sweet and tender flesh.
They take well to grilling, and thanks to their palm-
sized proportions, they have a very quick cook time.
Appearance: Small, elongated, and light purple
with white streaks.
Flavor: Delicate and slightly sweet.
Common Uses: Quick cooking methods like grilling or sautéing.

3. Globe/American Eggplant-Solanum melongena var.

esculentum.
If you grew up in the States, globe eggplants, also
called American eggplants, are probably what you're
used to. They're the kind you're most likely to find at
the supermarket. They have a short, squatty shape
and a deep purple color.
Appearance: Large, oval-shaped, and deep purple
with glossy skin.
Flavor: Mild and slightly sweet.
Common Uses: Popular in Western cooking, used in dishes like eggplant parmesan
or stuffed eggplants.
4. Graffiti/Zebra/Sicilian Eggplant-Solanum
melongena var. striatum
The graffiti eggplant (also called zebra or Sicilian
eggplant), has a similar coloring to fairy tale
eggplants, with its mottled purple and white striping.
Because their seeds are small and their skin is thin,
graffitis are great for eating whole or pureeing. Or
use them anywhere you would globe eggplants.
 Appearance: The Graffiti Eggplant has a striking,
irregular striped pattern of white and purple on its glossy skin, resembling hand-
painted graffiti.
 Size and Shape: Usually oval or slightly oblong, smaller than the common globe
eggplant.
 Flesh: Creamy white with a tender texture and minimal seeds.
 Flavor: Mild, sweet, and less bitter than traditional eggplants.

5. Indian Eggplant- Solanum melongena var.

striatum
Also called baby eggplants, these adorable
nightshades resemble grapes or cherries. They
have a dark, reddish-purple color and a round
shape. They're commonly used in Indian dishes like curry.
Appearance: Small, round, and purple (sometimes striped).
Flavor: Slightly bitter but becomes creamy when cooked.
Common Uses: Often used in curries, such as baingan bharta, and stuffed recipes.

6. Italian Eggplant-Solanum melongena var.

esculentum
Not to be confused with its doppelganger
the globe eggplant, the Italian eggplant has
a similar color and shape, but is slightly
smaller and sweeter. Plus, it has a more
tender flesh than it's meatier American
counterpart. You can of course use it
anywhere you would use globe eggplant,
but we would also recommend using it in Italian dishes like eggplant caponata,
parmigiana di melanzane, and more.
Appearance: Similar to globe eggplant but smaller and slightly more elongated.
Flavor: Richer and sweeter than globe varieties.
Common Uses: Used in Italian dishes like caponata and ratatouille.
7. Japanese Eggplant-Solanum melongena
var. longum
Similar to the Chinese eggplant, the
Japanese eggplant has a slender, long
shape, but it tends to have a deeper
purple color. They cook quickly, making
them excellent candidates for stir fries
(try them in this Spicy Eggplant stir fry).
Plus, their subtly-sweet flavor will meld
nicely with any flavor pairing.
Appearance: Long, slender, and dark purple.
Flavor: Tender, with a sweeter, more delicate taste.
Common Uses: Grilled, stir-fried, or roasted.

8. Little Green Eggplant-Solanum melongena var.

longum
This is a plump, pale green eggplant, and its flesh
takes on an extra creamy texture when cooked. In
terms of flavor, it's very mild, so use it anyway you
would standard eggplant.
Appearance: Light to medium green, either
elongated or round.
Flavor: Mild and grassy.
Common Uses: Often stir-fried or braised.

9. Rosa Bianca Eggplant- Solanum melongena var. viridis

This Sicilian variety has a very mild, delicate flesh,
and the bitterness is just nowhere to be found. It's
also quite cute, if the adorableness of your produce
is important. I have a hard time finding this variety
locally, but when I do, I snap it up." Their small
stature makes Rosa Bianca eggplants excellent for
grilling.
Appearance: Medium-sized and round, with white
and purple streaks.
Flavor: Sweet, creamy, and less bitter.
Common Uses: Best for baking, grilling, or frying.
10. Thai Eggplant-Solanum melongena var. globosum
Maybe the most atypical in appearance of all the
eggplants on this list, the Thai eggplant looks like a tiny
little watermelon — they have a green exterior (though
it can also be white or pale yellow) with a pale-pink
flesh. But don't be fooled by its adorable size, Thai
eggplants actually have a bitter taste due to the plethora
of seeds found in its flesh. It's recommended that you
remove all the seeds before cooking. Thai eggplants can
be stuffed, or diced and tossed in curries.
Appearance: Small, round, and green (sometimes striped with white).
Flavor: Slightly bitter and crunchy.
Common Uses: Common in Thai curries and salads.

TAXONOMIC KEYS FOR: Solanum melongena L.

1a. Plants with large, elongated fruits

2a. Fruits deep purple and glossy………………………………Solanum melongena var. esculentum
2b. Fruits pale purple or striped with white streaks…………Solanum melongena var. striatum
2c. Fruits entirely white or cream……………………………………….Solanum melongena var. album

1b. Plants with small, round fruits

3a. Fruits predominantly green with white streaks………..................Solanum melongena var.
depressum
3b. Fruits deep purple or black……………………………………….Solanum melongena var.
globosum
3c. Fruits light purple with a delicate pinkish hue……………………………Solanum melongena
var. violaceum

1c. Plants with unique regional adaptations or shapes

4a. Fruits slender and curved, commonly found in Asia……………………….Solanum melongena
var. serpentinum
4b. Fruits small and egg-shaped, resembling an actual egg……………………….Solanum
melongena var. ovigerum
4c. Fruits compact and spherical, native to tropical climates……………………….Solanum
melongena var. truncatum