Eggplants are more varied than you’d imagine—from size to stripes to moody shades of purple.

1 Italian

The workhorse of the group is also the variety most widely available in supermarkets. Big and bold, they go from parmigiano to caponata with ease.

2 Graffiti

Noted for their show-off ebony markings, these do well sliced and fried, or roasted and split for a plant-based main.

3 Indian

Small and oval with a creamy texture, these guys are great when spun into curries, grilled or roasted, because of their firmness.

4 Baby

With a sweeter taste and more colour options (see: white, blush, purple, striated green), these wee ones are perfect fried and stuffed into sandwiches.

5 Chinese

Thin-skinned, long and lean, these are the purple beauties used in your favourite saucy eggplant with garlic dish.