When you hear "eggplant," you may imagine an oblong, deep dark purple vegetable with a jaunty green cap attached to it. No doubt that that is the most common type of eggplant found in the U.S., yet the world of eggplants is much bigger—and sometimes smaller, fatter, or skinnier. Some are sweeter than others, or more bitter. You'll find greener varieties, as well as white. There are varieties with a lot of stripes while others are completely solid in color. The flavor is generally consistent, but there is more range than most people realize.

Whatever color and shape of eggplant you're buying, always choose eggplants that have smooth, shiny skin and feel heavy for their size. There is some controversy as to whether salting the eggplant before cooking is necessary; many cooks feel this technique removes the bitter flavor, but others feel it is unnecessary.