Ivory-white fruits, round as an egg or long and stocky, ripen on plants that reach two or three feet; the flesh is softer and sweeter than that of purple-skinned kinds, and takes well to stuffing, grilling or ratatouille. Give them sun and rich, deep, free-draining soil kept moist but never wet, and harvests run from early summer to late autumn.
The main difference is of course the white color of its peel, but there are also noticeable differences in flavor. Indeed, white varieties tend to have a much softer and sweeter taste than purple-skinned varieties. As is the case for purple eggplant, white ones have fruits that also come in various shapes and sizes.
White peel, and a softer, sweeter flavour
For white-skinned aubergines, colour gives little guide to peak ripeness, though yellowing or dulling warns of over-maturity, so judge readiness mainly by glossy skin and firm flesh that springs back.
3 white eggplant varieties
Eggplant ‘Blanche Ronde à Oeuf’ (organic)
Round white fruits on a plant just 30 cm tall
Appearance: surprising variety with white peel and round shape, plant grows a foot tall (30 cm) when mature.
Fruit flavor: small, firm fruits with a light flavor
Exposure: sun, part sun
Soil: rich, cool, deep and draining well
Sowing period: Late winter to mid-spring
Transplant to the ground: Mid-spring to early summer
Special feature: ideal variety for growing in pots
‘Blanche Longue’ eggplant (organic)
Appearance: fruits are longer, ivory-white and reach about 6 to 7 inches (16 to 18 cm).
Fruit flavor: flesh is soft and with a rich woody taste
Exposure: full sun
Soil: rich, cool, deep and draining well
Sowing period: Early spring to mid-spring
Transplant to the ground: Mid-spring to early summer
Harvest: Early summer to mid-autumn
Use: in a moussaka, ratatouille, grilled on the barbecue…
Special feature: seed is true, meaning you can recover seeds to sow them again in the following year.
White ‘Dourga’ eggplant (organic)
Appearance: cream/white fruits are about 8 inches long (20 cm) and a stocky silhouette.
Fruit flavor: soft, delicate flavor with a melting texture.
Exposure: full sun
Soil: rich, cool, deep and draining well
Sowing period: Late winter to mid-spring
Transplant to the ground: Mid-spring to early summer
Harvest: Midsummer to mid-autumn
Use: baked in the oven, pan-fried, on the barbecue…
Special feature: variety that resists diseases well.
The three white eggplants side by side
All three are organic, true-to-seed varieties grown the same way, but they differ in fruit shape, flavour and harvest window. Use the table to pick the one that suits your plot, your pot or your recipe.
The three white eggplants side by side
Variety
Fruit
Flavour
Harvest
Special feature
‘Blanche Ronde à Oeuf’
Round, white peel, plant a foot tall (30 cm)
Small, firm fruits with a light flavour
Midsummer to late autumn
Ideal for growing in pots
‘Blanche Longue’
Long, ivory-white, 6 to 7 inches (16 to 18 cm)
Soft flesh with a rich woody taste
Early summer to mid-autumn
Seed is true, so you can save and resow it
‘Dourga’
Cream/white, about 8 inches (20 cm), stocky
Soft, delicate flavour with a melting texture
Midsummer to mid-autumn
Resists diseases well
Whichever you choose, exposure, soil and planting dates stay much the same.
Where and when to plant white eggplant?
Best is to plant eggplant in the sun, in rich, well-draining deep soil. Growing in pots is also an option, as long as your container is deep enough. Indeed, white eggplant grow to 2 or 3 feet tall (0.60 to 1 m), depending on the variety. Sowing seeds begins under cover in early spring-mid-spring, or in the ground directly towards late spring, after the last frosts. Also, it may be easier to purchase seedlings ready-grown from your local garden store, as soon as any risk of freezing is over.
White fruits come in various shapes and sizes
Growing and caring for white eggplant
Keep the substrate moist, but never wet
White eggplant have the same needs as their sisters which have purple skin. Remember to run the hoe around the base regularly and to layer a little mulch around it. This will help the soil stay cool for longer. Water regularly, in such as way as to keep the substrate moist but not wet. When growing in containers, always empty any extra water that leaks through to the pot holder at the bottom, eggplant hates sitting in water! Also prune the main stem after the second flower, and retain only the three most vigorous side branches that form after that.
The three varieties listed above are true to seed. No need to go shopping for these at the garden store ever again! You can indeed sow your own seeds. When preparing your eggplants for cooking, don’t throw out the seeds that are in the middle of the fruit. Slice it in half, lengthwise, and scoop the seeds out from the center. Rince in water and remove all the flesh. Dry them with a cloth or paper towel, and let them dry out in a well-ventilated room for three weeks. Once the seeds are dry, transfer them to an envelope and write the date and variety on it.
Written by Gaspard Lorthiois | Loves helping out, especially when it comes to growing things. Worked in herbal medicine, runs a farm, and dabbles in tech. Master's degree and engineer.
