Aubergine: the best varieties
The selection of the tastiest aubergines
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Cultivated since antiquity, the aubergine is a fruit-vegetable from the same family as the tomato, the Solanaceae. It is highly , whose flesh with a subtle flavour lends itself to many culinary preparations.
Provided it receives plenty of sun, warmth, and water, the aubergine is an easy plant to cultivate, which is planted after the frosts in rich, light, and cool soil.
There are many varieties of aubergines, which vary in both colour and shape as well as flavour. Here, we offer a selection of the best aubergine varieties.
The 'Rotonda Bianca Sfumata Di Rosa' aubergine: a variety without bitterness
Italian variety, the ‘Rotonda Bianca Sfumata Di Rosa’ is exceptional for its beauty and flavour. Indeed, the plant produces beautiful small round fruits, white tinged with lavender pink, with firm and fine flesh, particularly creamy and sweet, as it is completely free of bitterness.
Aubergine ‘Rotonda Bianca Sfumata Di Rosa’ © RebeccaVC1 – Fickr
Growing Specifications
The aubergine ‘Rotonda Bianca Sfumata Di Rosa’ is a hardy, disease-resistant, and productive variety. It is sown from February to April, for a harvest 5 months later, between July and October.
Cooking the aubergine ‘Rotonda Bianca Sfumata Di Rosa’
With its creamy flesh and no bitterness, the Rosa Bianca aubergine is ideal cooked with cream, as aubergine caviar, and in gratins. Feel free to pair it with spices to enhance its sweetness. It can be cooked with its skin to limit fat absorption. This aubergine can also be combined with other summer vegetables, such as tomatoes, courgettes, or peppers.
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Eggplant: cultivation, harvest, sowingBarbentane aubergine: a firm and tasty variety
The Barbentane aubergine produces long, dark purple fruits, measuring up to 25 cm, and has firm, very tasty flesh that ranks it among the best aubergines available.
Barbentane aubergine © SuSanA Secretariat – Flickr
Growing Specifications
The Barbentane aubergine is an early variety and open field plant, with easy cultivation accessible even to beginners. It is sown between February and April, for a harvest from June to September.
Cooking the Barbentane Aubergine
The Barbentane aubergine can be sautéed in a pan or cooked on the barbecue. It can also be stuffed or stewed. It is particularly an essential variety for Provençal ratatouille. Note that the darker the skin of the aubergine, the richer it is in antioxidants. Therefore, keep its skin when cooking (if the vegetable is organic).
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The 'Rania' aubergine: a variegated variety with soft, melting flesh
The ‘Rania’ aubergine produces unique and aesthetic fruits, due to their purple skin striated with cream white. A variegated epidermis that conceals a flesh that is both firm, sweet, and melting. This variety is well-known for its excellent taste qualities.
‘Rania’ aubergine © Ruth Hartnup – Flickr
Growing Specifications
In addition to its exceptional flavour, the ‘Rania’ is also a highly productive and disease-resistant aubergine variety. Sown from February to April, it bears fruit abundantly between July and October.
Cooking the ‘Rania’ Aubergine
The quality of this superb variety allows it to be included in all imaginable recipes containing aubergines. Use it in your gratins, tians, ratatouilles, and moussakas, or even stuffed with meat, cheese, or vegetables…
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Growing aubergine in potsThe 'Clara' aubergine: a variety with a particularly delicate flavour
The eggplant ‘Clara’ is an original variety due to its oval white fruits that offer a flavour much more delicate than that of dark-skinned varieties. Its flesh is also quite fleshy, sweet, and fine, and has the advantage of containing very few seeds.
Eggplant ‘Clara’ © Miss April NYC – Flickr
Growing Specifications
‘Clara’ is an early hybrid variety, also productive and resistant to diseases. It is sown between February and May, and it fruits between July and October.
Cooking with Eggplant ‘Clara’
Due to its fine flavour and lack of seeds, eggplant ‘Clara’ is particularly well suited for preparing tians, gratin dishes, and makes excellent stuffed vegetables.
The 'Ronde de Valence' aubergine: a round variety with a pronounced flavour
The eggplant ‘Ronde de Valence’ is a beautiful variety with round, fleshy fruits, featuring smooth, purplish-black skin. The firm and tender flesh offers good flavour, with a taste that is more pronounced than average.
Eggplant ‘Ronde de Valence’ © Ferme de Sainte Marthe
Growing Specifications
The ‘Ronde de Valence’ is an easy-to-grow variety, tolerant of moisture and resistant to diseases. It is sown from February to May, and harvested from June until September.
Cooking with Eggplant ‘Ronde de Valence’
This eggplant is ideal for stuffing due to the round shape of its fruits. Its pronounced flavour also makes it a perfect variety for moussakas.
The 'White Round Egg' aubergine: a spicy variety to be consumed very young
The ‘Blanche Ronde à Œuf’ aubergine is an amazing variety with its lovely white egg-shaped fruits. To enjoy its taste qualities, be sure to harvest it very young. You will then delight in its excellent spicy flavour. However, do not consume the fruits that have reached ripeness, as their skin becomes tough and their flesh takes on a bitter taste with many seeds.
‘Blanche Ronde à Œuf’ aubergine © Jnzl’s Photos – Flickr
Growing Specifications
‘Blanche Ronde à Œuf’ is a dwarf variety, reaching only 25 to 35 cm in height, ideal for pot cultivation. It is sown between February and April, for a harvest 5 months later, between July and September.
Cooking the ‘Blanche Ronde à Œuf’ aubergine
The young fruits have a perfect shape for being cooked as stuffed vegetables. They are also excellent once sautéed in a pan, and integrate wonderfully into ratatouilles.
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