Types of Eggplant: Globe, Italian, Japanese, Chinese, Thai and White

Types of eggplant differ in shape, skin color and size, but extension sources describe them as cultivars of one edible species, Solanum melongena. This guide sets out the eggplant varieties that UC Davis, University of Maryland, UF/IFAS and NC State Extension describe, from the standard globe fruit to slender Japanese and Chinese types, Thai and white fruits, and then lists USDA SR Legacy values per cup. Our eggplant guide covers the vegetable itself.

Peptide Labs does not sell foods. This article is general nutrition information, not medical advice.

Types of eggplant at a glance

UF/IFAS Gardening Solutions says two separate species share the common name eggplant: edible varieties, Solanum melongena, and ornamental ones. NC State Extension places the plant in the Solanaceae or nightshade family, “which also includes tomatoes, potatoes, and peppers,” and the University of Maryland Extension says “there are dozens of types of eggplant.” The table pairs each type with the wording of the source that describes it.

UC Davis notes that “the diversity of eggplant types being marketed has increased greatly in recent years,” and UF/IFAS says cultivars come “large or small, round, pear-shaped or elongated, purple, lavender, black, yellow, white, maroon or even striped.” NC State Extension says fruit color varies from white, green, or purple to black depending on the cultivar. In those extension sources, the type names above describe groups of cultivars, not single varieties.

Globe and Italian eggplant varieties

The large, dark globe fruit is what UC Davis calls the standard or American type, judged on “uniform egg to globular shape, firmness and a dark purple skin color.” UF/IFAS lists ‘Black Beauty’ among heirloom varieties that thrive in Florida, and NC State Extension describes ‘Black Beauty’ as purple black fruit.

The University of Maryland Extension says “Italian types typically produce tear-shaped, glossy purple-black fruit 6 to 10 inches long, although there are wide shape and color variations.” NC State Extension lists cultivars as different as ‘Rosa Bianca’, a “plump white and lavender streaked fruit,” which shows how far color can range among eggplant varieties.

Japanese, Chinese and Thai eggplant varieties

UC Davis describes Japanese eggplant as elongated, slender and “very perishable,” with skin from pale to dark purple, a smaller striped Mini-Japanese type, and Chinese eggplant as elongated and slender with pale purple skin. The University of Maryland Extension adds that “slender Chinese and Japanese eggplant types have thinner skin and a more delicate flavor.” UF/IFAS lists ‘Ichiban’ among heirloom varieties that thrive in Florida.

NC State Extension describes ‘Ping Tung Long’ as “slender purple fruit” as long as 18 inches and as wide as 2 inches. UF/IFAS says Thai and Japanese varieties do well in Florida. None of the extension pages we read describes the shape or color of Thai fruit, so this guide does not either; seed catalogs and produce labels describe the cultivar on offer.

White eggplant and other colors

UC Davis describes white eggplant as “small egg shaped to globular, thin skinned,” and UF/IFAS says the common name eggplant references the egg-like appearance of smaller, white fruits. In much of Europe, UF/IFAS adds, the vegetable is called aubergine.

Color does not mark a different food in extension terms. UF/IFAS says that despite the kaleidoscope of forms, “the flavors are similar and can be used interchangeably in most recipes.” Botanically, UF/IFAS says, the fruit is considered a berry with many small, soft seeds, and “the seeds are edible but can be bitter.” Our guide to nightshade vegetables covers the plant family, and the sibling guides to types of tomatoes, types of peppers and types of potatoes cover its relatives.

Eggplant varieties in USDA data

USDA FoodData Central SR Legacy lists eggplant as one food, with entries for raw, boiled without salt, boiled with salt and pickled eggplant, and no entry for any single variety. The table uses each entry’s own SR Legacy cup portion. Percent Daily Values use the FDA Daily Values of 28 grams for dietary fiber, 4,700 milligrams for potassium and 2,300 milligrams for sodium.

In USDA data, a cup of raw eggplant cubes lists about 20 calories, 2.5 grams of dietary fiber and 188 milligrams of potassium, and a cup of boiled eggplant lists 35 calories. The difference that stands out is sodium: USDA lists 1 milligram for the boiled entry without salt, 237 milligrams with salt and 2,277 milligrams for a cup of pickled eggplant, which is 99% of the FDA Daily Value. A cup holds less raw eggplant by weight than cooked, which is part of why the rows differ.

USDA SR Legacy figures are averages of the samples USDA analyzed, so a white, Japanese or globe fruit from one garden will not match them exactly. For packaged or pickled eggplant, the Nutrition Facts label on the jar is the figure for that product.

Choosing and storing eggplant

Illinois Extension says many eggplant varieties have small prickly thorns on the stem and calyx, and that fruits which become dull or brown are too mature for culinary use; over-mature fruits “are spongy and seedy and may be bitter.” UF/IFAS adds that overripe fruits turn dull and may yellow, that eggplant can be eaten with the skin peeled off or intact, and that “the flesh discolors quickly, so wait to cut until immediately before preparing.”

For storage, UC Davis gives an optimum temperature of 50 to 54 degrees Fahrenheit, and Utah State University Extension says “fruits are subject to chilling injury if refrigerated.” Utah State also says eggplant “is not suitable for canning or drying, but can be frozen.” UC Davis notes that federal grades for eggplant run from Fancy through Number 3, based solely on size, external appearance and firmness, not on variety.

• Names vary: extension sources group cultivars by shape and color, and a market label may give the same fruit a different type name.
• Values vary: USDA SR Legacy figures are averages of the samples USDA analyzed.
• Yogurt pairing: the sibling guide to types of yogurt lists USDA values for plain, Greek-style and flavored entries.

Frequently Asked Questions

Questions about a label? Contact us or read our Buyer’s Guide. Food comes first; follow the label and ask a healthcare provider before starting a supplement, especially if you take medicines, are pregnant or have a health condition. These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Last reviewed October 2026.

Related guides: Types of Yogurt: FDA’s Standard, Greek-Style Entries and USDA Data, Eggplant Benefits and Nutrition: USDA Facts, Nasunin and Allergy, Nightshade Vegetables: List, Nutrition and Are Nightshades Bad for You?, Types of Peppers: Capsicum Species, Scoville Heat and USDA Data.