James Silverton wrote:
> George wrote on Mon, 23 Mar 2009 14:36:12 -0500:
>
>> Omelet wrote:
>>> In article >,
>>> George Shirley > wrote:
>>>
>>>>>> Try the Japanese eggplant, no harsh or bitter flavor, no
>>>>>> need to salt and squeeze, just peel and cook. That's the
>>>>>> only kind we grow anymore. We've grown Ichiban variety for
>>>>>> years and this year we're trying PingTung.
>>>>> Those long slender ones that look like a zucchini?
>>>> If there were purple zukes you would be right. <G> They're
>>>> sweet eggplant and easy to grow in most areas. Japan isn't
>>>> exactly a tropical country.
>>>
>>> Yes, and I've also seen them in white.
>
> Have you seen the white ones with red lengthwise stripes? It's a pity
> that the more spectacular color schemes fade on cooking.
>
>
>
Then there's the little eggplant, same size as an egg, and white in
color. The ag people say that's why they're called eggplant as the
originals were as described in the first sentence.

Another sweet eggplant that grows well is the Louisiana Long Green, an
heirloom variety but seeds are available. About as long as an Ichiban
but a little thicker in diameter and grow well in warmer climates.