wide     slices  are     desired.    These   can     also    be

roasted whole.

• Italian: Smaller, denser, and more flavorful
  than their larger cousins, firm Italian
  eggplants are the best choice for sautéing or
  grilling.


• Japanese: These are like the Italian variety,
  but with a longer, more slender shape. In
  Japan, the classic preparations include deep-
  frying, grilling, and broiling with a sweet
  miso-based glaze.


• Chinese: Long, skinny, and light purple in
  color, these dense eggplants are best after
  being parsteamed for braises and stews.


• Thai: Small, green, and crisp with an apple-
  like texture, Thai eggplants are one of the few
  varieties that are good eaten raw. In cooking,
  they’re best added to dishes like curries and
  stir-fries right at the last minute and cooked
  just until heated through.

DO EGGPLANTS HAVE SEX?

You’ve probably heard that you can tell the sex of

an eggplant by looking at the dimple in its bottom,
and that male eggplants have fewer seeds than
females. While it’s certainly possible to tell the sex of