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[Solanum melongena] Oval white eggplant seeds, ribbed intense white skin, meaty delicate flesh.
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A hybrid variant of the classic purple eggplant, oval white eggplant stands out for its intense white skin, ribbed ovoid shape and meaty flesh with a tasty yet delicate flavour.
It belongs to the species Solanum melongena, family Solanaceae. An upright plant with a broad green calyx accompanying the ovoid fruit, uniformly white and slightly ribbed.
Sow in a heated seedbed between February and March, transplanting into the field or greenhouse from April-May, once night temperatures are stably above 12°C.
It prefers fertile, well-drained soil rich in organic matter; sunny exposure and regular watering support the development of the meaty flesh typical of this variety.
The pale skin is more sensitive to direct sunlight than darker varieties: light shading during the hottest hours helps keep its appearance uniform.
Like other eggplants it can be affected by Colorado potato beetle, aphids and red spider mite; good soil drainage prevents root rot after heavy rain.
Its meaty, delicately flavoured flesh makes it ideal for frying, gratins and oven bakes, where the pale skin adds a striking touch to the dish.
Rich in fibre that supports digestion, oval white eggplant is also suitable for low-calorie diets thanks to its low calorie content and antioxidant phytonutrients.
Per 100 grams, oval white eggplant provides about 24 kcal, 1 g protein, 5.7 g carbohydrates, 0.2 g fat and 3 g fibre.