How to Cook White Eggplant

There are four fairly common varieties of eggplant: the large purple globe type, which is the most common, baby eggplant, long Oriental eggplant, and white eggplant. Baby eggplant and the purple globe eggplant do not have to be peeled, but it's a matter of taste. White eggplant has a tough skin, so it should be peeled before eating.

According to the Oxford English Dictionary, the name eggplant comes from its usual egg shape. An eggplant is also known as an aubergine.

White eggplant tastes the same as purple eggplant and can be used the same way in cooking. One of the easiest ways to prepare eggplant is to roast it whole and then to use it in baba ganoush, a Middle Eastern puree of eggplant, tahini, garlic and lemon juice. Does this Spark an idea?

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Whole white eggplant

Instructions

Wash and Prick
- 1
  
  After you clean the eggplant, prick it in several places with a fork, or it may explode.
- 2
  
  Heat the oven to 400 degrees.
- 3
  
  Place the eggplant on a baking tray and put in the oven.
- 4
  
  Roast for 40 minutes, until eggplant is completely soft and collapsed.
- 5
  
  Remove from oven and let eggplant cool. Then scoop flesh out and discard skin.

Oxford English Dictionary

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