Instructions: So, I went on a quest to find out about the different varieties of eggplant, and how they compared/contrasted in taste and texture. I came upon this site http://www.bpe.com/food/columns/ferray_fiszer/eggplant.htm which states:

"Whats round and oblong and big and small and white and purple and green and striped and orange and lavender and mottled and black? What else but eggplant? Or more precisely a dozen eggplants. True, most supermarkets are unlikely to feature eggplants on such a chromatic scale, but ethnic markets often offer colorful varieties that are downright ostentatious.

There is, for example, the lavender and white-striped Listada de Gandia, or the heart-shaped Rosa Bianco, the white-skinned Long White Sword, the Pink Bride, and the provocative Black Beauty. You may even come across the rare, tomato-colored Small Ruffled Red, a bitter variety popular in Oriental sauces and in Thai and Cambodian dishes. You will soon discover, however, that beneath their alluring exteriors, most eggplants taste pretty much the same. Size and shape are probably more important considerations than color in selecting a specimen appropriate to your eggplant intentions." ["Ellen C." (ellencr@mindspring.com)]

thai white when fresh are wonderful! pop them on a grill for 3 minutes.

most of the flavor is nearest the skin.

italian or globe eggplant slices can taste like flan when baked right!

indian eggplant are like tofu - sponges for curry and masala. (I think of the smaller rounder eggplant as indian) [kitpath@mail.earthlink.net]

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