Eggplant, which has a highly textured flesh, is an excellent substitute for meat and provides fibre. They are versatile and can be stir-fried, stewed, stuffed, baked, dehydrated, and the immature fruit can be pickled. In some countries, such as China, starch is produced from eggplants. It is also known as Aubergine , Brinjal and Guinea squash . Eggplants have been grown in New Zealand for many years, but their popularity has only recently increased.
Colours range from a glossy, deep-black to purple or a pale mauve or pure white.
Fruit are usually capped with an attractive green, purple or black calyx. Smaller fruit mature earlier and do not have the bitterness of the larger varieties. They may be suitable for growing in areas that have so far been only marginally suitable for eggplant cultivation. They may also be a potential glasshouse crop. These small varieties have been successfully grown outdoors in the Bay of Plenty, Wairarapa and Hawke's Bay.