White Eggplant….Who Knew?

🌿 Surprise! White Eggplant is a Thing!

I honestly can’t believe I’d never come across a white eggplant before—but it’s true! Growing up, the only eggplant I ever saw in the garden or grocery store was that classic deep purple. I’ve spotted a few with variegated skins over the years, but never one in this beautiful creamy white. It was so pretty… and oddly satisfying to hold!

And in true Southern fashion, what did I do next? Sliced it up, battered it, and fried it to golden perfection in hot vegetable oil. Naturally. 😉!

We enjoyed these crispy white eggplant slices for supper last night, paired with a quick homemade dipping sauce. Of course, in true Southern style, they were just one part of the meal—we served them alongside green beans, stewed potatoes, creamed corn, sliced tomatoes, hot cornbread, and a tall glass of iced tea.

That said, these golden bites aren’t just for dinner—they’d make a perfect appetizer or snack anytime. Think backyard cookouts, tailgates, or even your next game day spread!

🍆 What is Eggplant and Where Did It Come From?

Eggplant is a versatile vegetable known for its smooth, glossy skin and distinctive shape. It comes in a variety of colors—from the classic deep purple to variegated and even white—and is used in cuisines around the world. While some eggplants have a slightly bitter taste, the white eggplant I cooked had none of that—just a mild, pleasant flavor.

Eggplant is believed to have originated in India, eventually spreading throughout Asia, Europe, and the Americas. Over time, many different varieties have been cultivated, including the white types we see today.

White eggplant is a cultivated offshoot of the traditional purple variety. There are several popular types like Casper, Clara, White Star, Cloud Nine, and others. Based on my internet research, I think the ones I cooked may be the Casper variety—but I can’t say for sure!

Southern-Style Fried White Eggplant

Step 1

Wash the white eggplant thoroughly and pat dry with a paper towel. No need to peel—the skin is tender and adds a nice texture. Slice into rounds about slightly more than 1/4 inch thick, discarding the ends. (The texture feels a bit like slicing through foam or a mushroom.)

In a shallow bowl, whisk together 1 cup of milk and 1 beaten egg. Add salt and pepper to taste. Place the eggplant slices in the mixture and gently toss to coat them evenly.

Step 2

In a bowl, mix together flour (plain or self-rising—it doesn’t matter) and cornmeal. Add a pinch of salt and pepper, but go light—you can always season more after frying if needed.

Pour the flour mixture into a large zip-top bag. One at a time, shake off any excess milk mixture from the eggplant slices and place a few into the bag. Gently shake to coat each slice well. Remove, then repeat until all slices are dredged in the flour and cornmeal mix.

Step 3

Heat vegetable oil in a skillet over medium to medium-high heat. To test the oil, place one eggplant slice in the pan—when it begins to sizzle and fry around the edges, it’s ready.

Add a few more slices, but don’t overcrowd the pan. Use tongs to turn each piece just once, frying until golden brown on both sides.

Remove and place on a plate lined with paper towels to drain excess oil. Continue in batches until all slices are fried.

🥣 Easy Dipping Sauce

In a small bowl, mix together:

• Mayonnaise
• Prepared horseradish sauce

Add a dash or two of smoked paprika and Tajín seasoning (a flavorful blend of chili, lime, and salt). Stir well and adjust to taste.

Feel free to swap in your favorite seasonings—this sauce is super flexible and perfect with fried white eggplant!