I asked a local farmer for expert advice on how to pick the finest eggplant—here’s what she recommended.

Eggplant was a vegetable I didn’t appreciate at first. While it can be bitter when raw, cooking it brings out a much milder, sweeter taste. There are countless varieties and ways to prepare this adaptable veggie.

To create a standout eggplant dish, it all starts with selecting the right eggplants. Whether you’re harvesting your own or picking some up at the farmers' market, here’s how to know which ones are best.

I reached out to Jennifer Dunbar, a farmer and owner of Lovelight Farm in Wilsonville, Alabama, to get her advice on choosing the best eggplants and how to cook them in season. Jennifer’s farm focuses on biodynamic and organic practices, promoting both soil health and land sustainability. The eggplants she was selling were stunning, so I had to ask her how to pick the top ones.

How to Choose the Perfect Eggplant

‘They’re simple to grow,’ explains Jennifer. ‘Eggplants thrive with little water, resist pests, and flourish in the hot, sunny conditions of the Deep South.’

Look for eggplants with a glossy, smooth skin. Avoid any with deep bruising or dark spots. A good eggplant should feel heavy for its size, and its leaves should be fresh and green, not dried out.

Eggplants come in various shapes and sizes, but their skin should be firm and taut. Wrinkled skin usually indicates that the eggplant is past its prime.

A variety of eggplants laid out on a wooden table.

Photo credit: Andy Lyons/Meredith

How to Savor Eggplant, Farmer's Way

Eggplant is a versatile vegetable used in kitchens around the world. From Asian dishes to Mediterranean and Middle Eastern recipes, it’s a key ingredient in many global cuisines.

I always like to add basil to my eggplant dishes. Garlic and tomatoes are a classic pairing. Jennifer suggests roasting eggplants with a mix of vegetables or preparing a hearty ratatouille. Eggplant parmesan is another timeless favorite, or you can grill them with your favorite seasonings for a smoky char.