Do you know how to choose the best eggplant? Over the years as much as I’ve enjoyed eggplant, I have to admit sometimes the ones I bought and cooked tasted bitter. I tried different ways to take the bitter out, like salting down the slices very heavily and leaving them to sweat on towels for awhile, then washing the salt off, patting the slices dry like my Italian boss told me to do years ago, but the intermittent bitter eggplant was always a problem. Now maybe a lot of you are a lot smarter than I in these things, but until recently I never knew how to choose consistently good, not bitter, eggplants. Not so anymore.
When we were in Seattle at the famous Pike Street Market I happened to see a woman from one of the colorful veggie stalls in the middle of the sidewalk talking about eggplants. I wiggled my way into the other 20 or 30 other people gathered around eager to see what she had to say about eggplant. I’d never really thought about it before, and everything she said made sense. Like almost everything else Mother Nature designed, eggplants are either male or female.
Which one is best? If you’re a woman and reading this, chances are that you insisted the female is best, and vice-versa if you’re a man. Well ladies, my sentiments are more with you than men overall, but in this case it turns out the male is best. You see nature designed the females to be more in tune with reproducing seeds than in tasting good. So in the case of eggplant (and other fruits and veggies), more seeds are more likely to result in more babies to propagate the species.
Female eggplants, therefore, have more seeds. Seeds are bitter on purpose so as not to attract seed-eaters. I mean, life is hard enough for females of every kind without having to worry about a predators wanting you for your seeds, right?! As a rule, though not always, they tend to be a little more round than the male. Hey, is that a coincidence or what? Have I confused you yet? Need an example? Have a look as this:
See the one on the left? See how the bellybutton looks like a slit? While the one on the right has a definite round-shaped mark? Okay, the one on the left is the girl, the other one is a boy. Simple, right? 
Not always. Some, like this one, are harder to tell than others. If you fish around in the bin, comparing as you check out different bellybuttons, you’ll find it easier to make a final decision, just as I did when making my choice.
See? These two are much easier to tell apart. Yep, that’s the female on the left and the male on the right. Soooooooo, we’ll just leave the little lady there to incubate her seeds or let some other shopper take her home.
Not convinced yet? Proof, as they say, of the pudding Errrrr, here’s the proof. This is the boy we choose, and consumed last night in a wonderful eggplant parmigiano. Hardly any seeds at all. If you’re already expert in all these things and still reading, thanks for humoring me and finished the post. For you others who haven’t been subjected to an eggplant lecture before, bon appetit! And remember to leave a few boys for me, okay?
Thank you. I did not know this!
I’ve never cooked eggplant, but may try now. Thanks for the info – I was fascinated.
What fun. Sadly, it makes me ill. But I have an eggplant with meatball and cheese recipe I used to make that will guarantee a heart attack.
Boys….if I am ever not allergic, I will buy boys. 
Mage, does this mean you’re going to be checking out the eggplants next time you’re in the grocery store? Lifting them up and checking their bellybuttons? Sorry you’re allergic.
Colleen and Anna, you’re quite welcome. I was quite enthralled learning this too. But having checked it out myself, it looks legit.
I have had my head down sewing for the past week. I am so glad I lifted it enough to find this post. Thanks for the info and the lesson.
I’ll be darn. Learn something new every day. And today it was the sex life of eggplants……lol I didn’t know any of this, by the way and I’ll think about it next time I’m eating some eggplant parm.
I’m so glad you looked up a spell too, Grannymar! I’ve missed you. After reading your comment this morning I was down in my sewing room ironing and looking wistfully at the quilt squares hanging there neglected. I need to get back to sewing soon too!
Terri, do think of me when you’re eating and thinking about the sex life of eggplants in the future. Good to hear from you. Thanks.
Grew only the Japanese kind when I lived in Vegas, knowing that there were almost no seeds. Made and canned jars and jars of Italian caponata each year. Now , living in California and learned about male/female regular eggplants, will give it a try. I can have my favorite caponata again. Thanks, Alice.
Um, but what’s the point of male and female when it comes to fruit. I’m so confused.
I will, however, start checking bellybuttons in future
Anything to enlighten! : ) AND to decrease the odds of getting a bitter eggplant.
[...] I went to work. Then, just as I’d finished the initial preparation with my male eggplant slices, something took hold of my hand and reached for the oil which I poured to about an inch [...]
This was especially interesting to read about. I’ll be sure to make my own comparison next time I cook eggplant though. Is seedless really better though, from a health perspective?
Hello Mr. Healthy, no I’m sure that one is no better than another except taste wise, and that may be personal taste as well. In fact, an old boss of mine who’s Sicilian told me that his mother always sliced eggplant and salted it down
heavily and lay it on towels to “sweat” the bitterness out. Then she’d rinse all the salt off before cooking.I tried that and worked just fine, it’s just that I don’t always know what I’m having for dinner until hours before (lack of organization) and don’t have the time to devote to it.
Remember, Vince’s mama was real Italiana from the old country. I’m sure she knew a thing or two about cooking.
One interesting observation, somebody must be spreading the word because lately when I go to the eggplant bin to choose my eggplant, mostly all that’s left are females. Thanks for taking the time to comment.
I’ve known about the differnce forever, but so many of the oblate ones ive grown the last few years exibit no sign of a belly button and are smooth.
I say for certain, maybe they were hybrid seed….? and all males….? I really haven’t had luck on selling the longer ones at markets, are they any better…?
I’m not so familiar with the term “oblate” Steve, at least in regards to eggplants, ‘though a little research turns up the smaller circumference longer varieties, such as the Japanese and other Asian varieties, which I have never found to be bitter. The ones more available in the neighborhood markets tend to be the shorter, more round on one end that the other type, and usually it’s easy to detect an oblong belly button versus the more round one. You could be right in your assumption that those were or are grown from hybrid seed. If that’s the case, however, I’m surprised you don’t sell longer ones at market. I always buy the longer ones if they’re available and have had very good luck with them. I learn something new every day, however. I’ll keep my eye out for more news about oblate varieties. Thanks for your comment.
Loved this, my friend told a group of us about this over dinner last night. this morning she sent us the blog. wonderful to learn something new especially when it is so useful. will have to look up your recipe for Parmigiano, is it posted? kathy
I’m glad you liked it, Kathy. I assumed it was legitimate since I learned it from a food professional in the fresh market. As for a recipe, I don’t think I’ve posted one, but my favorite is a seat o’the pants version where I simply slice the eggplant, coat in flour, then in whipped egg mixture, then in a plate of Panko bread crumbs (the ones used for tempuras in Japanese restaurants) that are now available in most grocery stores and pan fried. (Blot as much oil out as possible.) I put a couple of tablespoons of either homemade or canned tomato sauce on the bottom of a large baking pan, place a layer of crumbed eggplant slices, a healthy dousing of sauce, then some shredded mozzarella & parmagiana cheese, another layer of eggplant, etc., until everything is used up, and topped last by a nice bit of the cheeses, and bake at around 375 for as long as it takes for a nicely brown top and sauce bubbles.
[...] to Gwen James, the male varieties tend to be the most dense and tastiest. Males have neat, round [...]
Wow I never knew soo much about eggplant! Thanks so much for the very interesting post!