White Eggplant….Who Knew?

white eggplant

Surprise! White Eggplant

I’m wondering how I could have not known there was such a thing as white eggplant! But it’s true, I did not. The eggplant in the garden that I grew up with was deep purple. I have seen some that were a variegated color, but not this creamy white jewel. It’s pretty and even felt good to hold!

Being the good Southern wife that I am, what did I do but slice that baby up, batter it, and fry it up in hot vegetable oil!

white eggplant fried and served with a homemade dipping sauce

We had these delicious slices for supper last night along with an easy handmade dipping sauce. Of course, we had the white eggplant as a side dish along with green beans, stewed potatoes, cream corn, sliced tomatoes, hot cornbread, and iced tea.

But you could have it as an appetizer or snack anytime, Perfect for backyard cookouts or watching football.

serve fried eggplant with dipping sauce as an appetizer

What you’ll love about white eggplant:

  • KID FRIENDLY – Children love things they can pick up and eat with their fingers. I sliced and fried mine in rounds, but you could do sticks as well.
  • HEALTHY – White eggplant is packed with nutrients like vitamins C and K, potassium, and antioxidants. And it’s low in calories. (Now, not the way I fixed it, battered and fried!)
  • VERSATILE – White eggplant can be fried, grilled, roasted, stir-fried, used in soups or stews, stuffed, or added to casseroles.
  • UNIQUE APPEARANCE – The white skin of white eggplant adds an elegant touch to dishes, making it visually appealing in salads and vegetable platters. It’s almost pearly looking!
  • TASTE – A milder taste with no bitterness to me as compared to a purple eggplant.

What is Eggplant and Where Did it Come From?

Eggplant is a vegetable with a distinctive shape and smooth, glossy skin. It comes in various colors and has a slightly bitter taste. Eggplants are used in many cuisines and can be prepared in a variety of ways. The white eggplant I prepared did not have that bitter taste.

Eggplant is thought to have originated in India and has since spread across different regions of the world.

White eggplant is a cultivated variety that was developed from the traditional purple eggplant. Its origins can be traced to different regions where eggplants are grown, such as Asia, Europe, and the Americas. There are many different varieties with the most common being Casper, Clara, White Star, Cloud Nine, and many more.

Based on the images I have seen of white eggplants, I think mine are the Casper variety. But I don’t know for sure.

explanation of what white eggplant is

Fried Eggplant

Ingredients you’ll need for this recipe

  • 2 med white eggplants
  • 1 egg
  • 1 cup milk
  • 1 cup flour
  • salt & pepper
  • 1/2 cup cornmeal
  • vegetable oil
  • smoked paprika
  • Tajin seasoning
  • 1/2 cup mayonnaise
  • 3 T horseradish sauce

Step 1

Wash and pat dry the white eggplant. Do not peel. Slice a little more than 1/4″ thick. Discard ends. The eggplant is sort of like slicing through foam or a mushroom.

Mix a cup of milk and a beaten egg in a separate bowl. Place the eggplant slices in the mixture and coat well by gently tossing them. Add salt and pepper as desired.

slice vegetable, dip in mixture of beaten egg and milk

Step 2

Mix flour (it doesn’t matter if it’s plain or self-rising) with cornmeal, and add a little salt and pepper. Be careful not to add too much. You can always add more later after the slices are fried if it’s needed.

Pour the flour mixture into a large zip-lock bag. Shake excess liquid off the slices and add just a few at a time to the bag of the flour mixture. Toss gently and cover well. Remove slices and add a few more until all the slices had been dredged in the flour/meal mixture.

batter eggplant slices in egg and milk mixture, then dredge in a mixture of flour and cornmeal using a ziplock back

Step 3

Heat vegetable oil and place one slice in the oil. When it starts to fry around the edges, add a few more slices.

Don’t crowd the slices and use tongs to turn only once. Drain on layers of paper towels.

fry battered eggplant slices in hot vegetable oil, turn only one, drain on paper towels

Dipping Sauce

Mix the mayonnaise and horseradish sauce together. Season with smoked paprika and Tajin seasoning. I didn’t measure, I just gave it a dash or two. Tajin seasoning has chili, lime, and salt in it. Or you can use seasonings of your choice.

  • If you have egg/milk mixture left over, I like to “double dip” back in the egg/mixture and back into the flour/meal mixture again.
  • You can use a bowl as well to dredge the slices in or use two clean plastic bags. Place one bag inside the other for safety. Plus, just discard after dredging. Less cleanup!
  • Batter and dredge some onion rings and fry them along with the white eggplant slices.
  • If you don’t have time to make the dipping sauce, Ranch Dressing works really well.
serve plain or with a dipping sauce

For even more delicious recipes, you may like these:

Did you make this recipe?

Mention me @jeannie38863 or tag me using #jeannie38863 so I can see your concoctions! You can also leave a comment below!


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