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The varieties of Aubergines

On the world fruit and vegetable market there are many varieties of aubergines: they usually differ as to shape (they can be round, ovoid or elongated), colour (from white to pinkish-violet, to dark violet), as well as as to taste, that can be very delicate (such as for example that of the variety Larga Morada) or more strong and spicy (such as for example that of the variety Violetta di Napoli).
The round varieties of aubergines are the most suitable for preparations for which aubergines have to be cooked sliced, while the elongated varieties of aubergines are more suitable to be stuffed or cooked diced.

The most popular varieties of aubergines in the fruit and vegetable sector are:

Round varieties of aubergines

  • SABELLE RZ F1: early violet variety of aubergines with a round shape, producing uniform fruits that have a medium calyx and very few spines. This aubergine is bright violet, while the flesh of this variety is firm and with excellent organoleptic characteristics.
  • BLACK BEAUTY : medium-late variety of aubergines round-ovoid, with a bright, very dark violet skin. The flesh is firm, with few seeds and has a little bitter taste.
  • TONDA COMUNE DI FIRENZE (or "Pale violet aubergine"): roundish variety of aubergines; the flesh is soft, firm and a little acid, with very few seeds. The skin is light violet.
  • MELANZANA TONDA NERA: variety of aubergines with a quite productive plant. Large aubergines(from about 300 to 600 gr), round or slightly ovoid with a dark violet skin. This variety of aubergines is particularly suitable to be grilled or fried for the "parmigiana".
  • MELANZANA TONDA BIANCA: variety of aubergines with a quite productive plant, whose fruits are round and quite large. The skin is white and the flesh has few seeds and has a delicate taste. This variety of aubergines, such as the "tonda nera",is quite suitable to be grilled or fried for the "parmigiana".
  • MELANZANA TONDA BIANCA SFUMATA DI ROSA: Round and quite large variety of aubergines. The skin is smooth but slightly ribbed, white with some pinkish nuances, the flesh is white with few seeds. This variety of aubergines is very tasty and has a good appearance for several cuisine recipes.
  • MELANZANA TONDA LILLA: variety of aubergines with a quite productive plant, round with a slightly ribbed surface and a lilac skin. The flesh has a delicate taste and few seeds.
  • PROSPEROSA: variety of aubergines, whose fruits are round but slightly ovoid and medium. The surface of this aubergine is slightly ribbed with a dark calyx that creates a "white collar"on the part next to the surface of the aubergine, while the rest of the skin is light violet. The flesh is white, soft and oxidates slowly.
  • MELANZANA LETY: round variety of aubergines, with a typical colour, similar to that of the " bianca tonda sfumata di rosa melanzana", therefore white with lilac nuances, but more intense. This is and early and very productive variety
  • MELANZANA DI MURCIA: round variety of aubergines with a slightly ribbed and light violet skin. This variety of aubergines derives from a quite resistant plant with quite spiny leaves and stem.
  • BAFFA: variety of aubergines with a quite vigorous and upright plant. The fruits are quite large (about 400-500gr.), round-ovoid, with a ribbed surface and a bright black skin. This aubergine can be used in different ways in cuisine, such as grilled, fried or stuffed.
  • BELLA VITTORIA: variety of aubergines with a vigorous and early plant. This aubergine is round with a smooth surface and a bright, dark violet skin.
  • PALERMITANA (or tunisina): variety of aubergines with a medium vigorous plant. The aubergines are round and have a smooth surface, with a black calyx that creates a "white collar" on the part next to the surface of the fruit, while on the rest of the surface, the skin is bright, intense violet.
  • ZUCCHERINA: variety of aubergines with a very vigorous plant, whose fruits are round and have a smooth surface, slightly ribbed. They have a black calyx and a little white collar on the part next to the surface of the aubergine, that has an intense dark violet skin.

Ovoid varieties of aubergines

  • BIANCA OVALE: variety of aubergines that derives from a vigorous plant suitable to different climate environments. This type of aubergines are ovoid and small, with a smooth, bright ivory-white skin, free of vegetal pigments. The flesh of this variety is very firm with very few seeds.
  • GALINE: early variety of aubergines suitable to be cultivated both in tunnels and in open fields. The fruits are elongated-ovoid, bright dark violet with a tasty flesh. The plant is compact and not very thick, thing that enhances the harvest.
  • JERSEY KING: variety of aubergines, whose fruits are ovoid and quite large. The surface is smooth and the skin is dark violet.
  • MELANZANA GIOTTO: variety of aubergines produced by a quite vigorous plant with a good resistance to diseases; this variety of aubergines produces, ovoid, dark violet fruits.
  • MOSTRUOSA DI NEW YORK (also called "Gigante bianca di New York"): variety of aubergines, whose name derives from the size of this vegetable, as well as from the fact that it is native to America; this variety of aubergines is, in fact, typical of New York. Very large aubergines with a typical shape of a "bag", the skin can be white or white with violet nuances.
  • LARGA MORADA: variety of aubergines native to Spain, whose fruits are ovoid, but quite elongated. The skin is smooth and pinkish with violet stripes and a delicate taste. For this reason this aubergine is suitable above all to prepare recipes for children, who often do not like strong tastes, as well as to be served with fishes.
  • DURONA CALICE NERO: (called also "a peduncolo nero"): variety of aubergines, whose fruits are ovoid, slightly elongated with a bronze calyx. The surface of this variety is slightly ribbed and the skin is black. The flesh of this aubergine is firm, with few seeds and is largely used in cuisine, above all to prepare fried food.
  • OVALE TIPOLOGIA MAYA: variety of aubergines with a medium vigorous plant. Ovoid-elongated aubergines with a green calyx, free of spines. This variety has fruits with a smooth surface and a bright black skin. In cuisine it is used a lot to be grelled, diced with other vegetables (for eample to prepare "caponata" a typical Sicilian dish).
  • SETA VIOLETTA LUNGA: variety of aubergines with a very vigorous plant that produes ovoid-elongated fruits with a smooth surface and a black calyx that creates a "white collar" on the part next to the surface of the aubergine, while the rest of the skin is intense violet. The flesh of this variety of aubergines is firm ad has few seeds. This aubergine is appreciated a lot for its typical sweetness ad softness.

Elongated varieties of aubergines

  • VIOLETTA DI NAPOLI: variety of aubergines, whose fruits are elongated. The flesh has a strong and spicy taste.
  • VIOLETTA LUNGA PALERMITANA: variety of aubergines, whose fruits are quite large, elongated and club-shaped with a dark violet skin. The flesh of this aubergine is firm and fleshy, white-greenish and has a delicate and slightly spicy taste. For its organoleptic characteristics, this variety of aubergines is good cooked and eaten alone, but is also suitable to prepare light and tasty first courses.
  • VIOLETTA NANA PRECOCE: very early variety of aubergines, whose fruits are round and a lot smaller that those of the varieties Violetta lunga palermitana and Violetta di napoli. The surface of this aubergine is not smooth, but is ribbed, flat at the ends and bright light violet.
  • LUNGA VIOLETTA SUPERPRECOCISSIMA: variety with a vigorous and very productive plant that produces elongated, violet aubergines.
  • RIMINESE: early variety of aubergines whose fruits are long and narrow. The surface is smooth and the skin is dark violet.
  • MELANZANA LUNGA NERA: variety of aubergines with a very productive plant, whose fruits are large and elongated (about 25 cm long). The skin of this variety of aubergines is dark violet.
  • MELANZANA MORELLA: variety of aubergines with a vigorous plant that can reach up to 70/80 cm. The fruits produced by this plant of aubergines are elongated, cylindrical (about 22/24 cm long and 5/6 cm large) and slightly club-shaped. The calyx of this variety is green, while the skin is dark violet.
  • MELANZANA MARY: variety of aubergines with a vigorous plant that can reach up to 70/80 cm. This particular plant of aubergines produces hanging, elongated, cylindrical fruits(about 20/22 cm long an 5/7 cm large) and slightly club-shaped. This aubergine has a green calyx and a dark violet skin. te flesh is very white, soft even when completely ripe.
  • MELANZANA IDEAL: variety of aubergines with a quite vigorous plant particularly resistant to diseases. This aubergine is elongated, cylinfrical (about 22 cm long) and has a violet skin.
  • MEZZA LUNGA TIPOLOGIA MIRABELLE: variety of aubergines produced by a medium vigorous plant. This aubergine is elongated, cylindrical and the calyx is green. The surface of this variety is smooth and intense black. Like the Tipologia Maya, this aubergine is used a lot to be grilled, diced and cooked together with other vegetables (for example to prepare "caponata", a typical Sicilian dish).
  • PERLINA: variety of aubegines with a medium-small plant, whose fruits are elongted and small (varietyalso known as Baby aubergine), on average it weighs only 35 gr. This aubergine is elongated and cylindrical, with a smooth surface and a thin, violet skin.
  • PRECOCE DI BARBENTANE:variety of aubergine, whose fruits are elongated, with a smooth surface and a dark violet skin.

It is worth pointing out also another species of aubergines, completely different from the others:

  • MELANZANA ROSSA DOP (PDO-Protected Designation of Origin) from ROTONDA: this variety of auberignes is a fruit and vegetable product native to Africa and Asia and completely different from all the other varieties of auberignes.

This typical vegetable is similar to a tomato as to the shape and has a red-orange skin. Variety of aubergines with a fruity flesh that, unlike other type of aubergines, does not become black even hours after being sliced. The flavour of this aubergine is intese and reminds that of prickly pear, while the taste is slightly spicy. This variety of aubergine is perfect to prepare aubergines in oil and in vinegar as an appetizer.

Nowadays, worldwide there are many companies that produce aubergines, certified companies for the production of aubergines, producers of aubergines, companies that produce organic aubergines, companies that deal with the trade of aubergines and packaging of fruit and vegetble products, retailers of aubergines, importers of aubergines, exporters of aubergines and wholesalers of aubergines that use the countless varieties of aubergines provided by the fruit and vegetable sector, with great succes and a constant production throughout all the year.

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