The main difference between white eggplant and purple eggplant is that white eggplant contains a white color and has white flesh while purple eggplant contains a dark purple color and has a greenish hue.
White Eggplant vs. Purple Eggplant
Purple eggplants are dark purple-black, and white eggplants are snow white. White eggplant is less popular, and purple eggplant has gained more popularity because whenever the name ‘eggplant’ is said or spoken out loud, it is the purple eggplant’s appearance that primarily comes to mind.
The skin or covering of the white eggplant is tough. Therefore, the skin must come off when cooking. But this is not necessary while cooking purple eggplant as the peel or skin is soft and delicate. Purple eggplant tends to have a thin skin, which can be easily eaten. When the layer is peeling off, the surface or skin of the white brinjal is clean and white, but the surface of the purple brinjal is a greenish hue.
White eggplant is occasionally less bitter, creamier and denser if the strong and bitter taste of eggplant is too much for you than white eggplant is the right choice. When cooked or prepared, purple eggplants are soft and tender with a bit of a bitter taste. Also, about the size, white eggplants are small in size while purple eggplant is larger than white eggplant. White eggplants have more seeds and purple ones have fewer seeds. White eggplant is considered fashionable today; on the other hand, the more widely used and more refined or cultivated violet eggplant.
|white eggplant||purple eggplant|
|They are that type of aubergines that are slightly curved and elongated and are white in color.||These are also a type of eggplants that are teardrop-shaped and deep purple in color.|
|The white eggplant has a tough skin.||The purple eggplant has a thin skin.|
|Come with more seeds.||Come with fewer seeds compared to white brinjal.|
|smaller in size||relatively larger in size|
|less cultivated eggplant||most cultivated eggplant|
|Less bitter and thicker||a little bitter|
|Less popular||increased popularity|
What is white eggplant?
White eggplants are white in the shape of a sphere or a too soft milky-green or whitish. The skin or outer surface is flat and shiny or pearly white, with a rounded end pointing somewhat to a green shell or calyx. The cream-colored or skimmed inner surface is impenetrable with several edible or edible white seeds. White eggplants are smooth and creamy with a slightly sweet flavor when cooked. White eggplants exist in summer. They may crop up commercially or from time to time in their native farmers’ markets.
White eggplants are low in calories, consuming about 30 calories per cup. In addition, they are rich in scratches or carbohydrates. Additionally, white eggplants contain hints of numerous nutrients like vitamin A, vitamin B complex, vitamin C, and potassium. White eggplants will keep or keep up to three days when stored in a cool, dry place.
White eggplants are intended to be creamier, denser, smoother, less bitter and less acidic, and to take additional seeds. The cover of a white aubergine is harder, which must be delaminate or peel before cooking. However, this also becomes more suitable for steaming, baking, or frying, as they capture your outline or shape well. White eggplants are becoming more and more popular; for example, they are now considered to be fashionable or popular.
What is purple eggplant?
Purple eggplants are elliptical or oval with a flat rounded end. The outer skin is smooth, shiny, purplish-black in color and has a green trunk or stem. When purple eggplants are cooked, they are soft and tender with a slightly tart flavor. The inner surface is cream or pearl colored with a spongy firm texture, and there are several edible seeds in purple eggplants. These eggplants are an excellent source of fiber, potassium, and anthocyanins, which are not only responsible for the purple color pigment in their skin; however, they also give it anti-inflammatory and antioxidant properties.
Purple eggplants are accessible throughout the year with a peak in the summer season. Although it is usually an adult and is usually treated as a vegetable brinjal, the vegetable brinjal is a constant fruit, grown agriculturally as an annual, and because it bears the seeds within its body, it is classified as a berry. Purple eggplant will be preserved, refrigerated and dried, and used for one to two weeks.
- White eggplants are slightly bent and elongated, measuring between 10 and 17 centimeters in size or length. And purple eggplants are large and dark purple in color, take on a figure or drop shape and are usually about 8 inches long.
- White eggplant has a tough skin when cooked; You have to peel the skin of the white eggplant. Although it is combined with purple eggplant, it is not necessary to peel the skin when cooking.
- White eggplants are suitable when steamed, baked or fried as they have a stiff or tough skin compared to purple eggplant.
- White eggplants come with more seeds compared to purple eggplants.
- When the skin or coating is unpeeled, white eggplant has a creamy hue, while purple eggplant has a greenish surface or hue.
- White eggplant is less sour or acidic than purple eggplant.
- The white eggplant is lighter or smaller and the purple eggplant is larger than the white eggplant.
- White eggplant has become fashionable. When looking at cultivation, the purple eggplant is still the most widely grown eggplant.
After the previous discussion, it is concluded that when talking about white and purple eggplant, they are not the same. The color itself differentiates them. White eggplant has become fashionable, but purple eggplant is widely used.