Most people recognize eggplants by their shiny, deep-purple skin, but their name actually comes from a very different-looking variety. Some traditional eggplants produce small, smooth, white fruits that closely resemble chicken eggs. When these varieties were introduced to English-speaking gardeners, their unusual appearance helped inspire the name “eggplant,” which is still commonly used today, especially in North America.

White eggplants are completely natural varieties of the same plant species as purple eggplants, known scientifically as Solanum melongena. They come in different shapes and sizes, from small oval fruits to larger, rounded varieties. Their pale color does not mean they are unripe or artificially modified. Eggplants can naturally grow in several colors, including white, green, purple, and striped patterns.

Interestingly, eggplant is technically a fruit, not a vegetable. Botanically, it is classified as a berry because it develops from a flower and contains seeds inside its fleshy interior. Although many people are surprised by this fact, eggplant is treated as a vegetable in everyday cooking. It has also been cultivated for centuries, spreading from Asia to different parts of the world and becoming an important ingredient in many traditional cuisines.

White and purple eggplants can both be roasted, grilled, fried, or baked. Some white varieties have a mild, slightly sweet flavor, although taste varies depending on the cultivar. So the next time you see a purple eggplant at the grocery store, remember that its unusual name comes from its little white relatives that look remarkably like eggs!