Eggplant may seem like an unusual name for a long purple vegetable, especially since modern eggplants do not resemble eggs at all. However, the origin of the name becomes much easier to understand when looking at older varieties of the plant. Early eggplants grown centuries ago were often small, round, and white or pale yellow, closely resembling goose or duck eggs. Because of their appearance, European farmers in the 1700s reportedly began referring to them as “eggplants,” and the name eventually remained even as larger purple varieties became more common.
Many people today are surprised to discover that white eggplants still exist. These varieties, often called white aubergines, have a creamy white color and can appear either small and oval-shaped or longer like the more familiar purple versions. While the viral image shared online has sparked curiosity because the young white eggplants look almost identical to eggs, both white and purple eggplants belong to the same plant family and share many similar cooking qualities. Depending on the variety, they can be grilled, roasted, sautéed, fried, baked, or added to sauces and casseroles.
In terms of flavor and texture, eggplants are known for absorbing the taste of whatever ingredients they are cooked with. Raw eggplant can taste slightly bitter and have a spongy texture, but cooking softens the fruit and gives it a richer, milder flavor. White eggplants are often described as slightly sweeter and more delicate compared to purple varieties. Their thicker skin is sometimes peeled before cooking, while purple eggplants usually have thinner skin that can easily be eaten. If overcooked, however, both types can become overly soft or mushy.