They’re colourful, elegant and come in many shapes and sizes, but in terms of taste, eggplants are all very similar. But, the textures do vary when choosing an eggplant: Jewel-toned Japanese eggplants are creamy and silky when cooked, while large, deep-purple Italian eggplants are meaty and perfect for vegetarian steaks. It’s just up to you which ones you decide to use.
Watch: The best way to slice an eggplant