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Description
White Eggplant / Garden eggs. , 1 KgWhite Eggplant (Garden Egg) Overview White eggplant, often called garden egg, is a variety of eggplant with a mild flavor and creamy texture. It is smaller and firmer compared to the common purple eggplant. These eggplants are widely used in Mediterranean, African, and Indian cuisines. They have a slightly sweet and tender flesh when cooked, making them versatile in various recipes. Health Benefits of White Eggplant Rich in Antioxidants Contains
White Eggplant (Garden Egg) Overview
White eggplant, often called garden egg, is a variety of eggplant with a mild flavor and creamy texture. It is smaller and firmer compared to the common purple eggplant. These eggplants are widely used in Mediterranean, African, and Indian cuisines. They have a slightly sweet and tender flesh when cooked, making them versatile in various recipes.
Health Benefits of White Eggplant
-
Rich in Antioxidants
Contains nasunin and chlorogenic acid, which combat oxidative stress and promote overall cellular health. -
Low in Calories
Ideal for weight management as it is low in calories and high in fiber. -
Promotes Heart Health
Fiber helps lower cholesterol levels, while potassium regulates blood pressure. -
Supports Digestion
High fiber content improves gut health and prevents constipation. -
Good for Blood Sugar Management
Contains polyphenols that help regulate glucose absorption.
Nutritional Value (Per 100g)
- Calories: 25 kcal
- Carbohydrates: 6g
- Protein: 1g
- Fat: 0.2g
- Fiber: 3g
- Vitamins: Vitamin C (3mg), Vitamin B6 (0.1mg)
- Minerals: Potassium (230mg), Magnesium (14mg), Iron (0.3mg)
How to Eat White Eggplant
- Raw: Often eaten raw in salads or as crudités in some cuisines, though it has a slightly bitter taste.
- Grilled: Adds a smoky flavor to the creamy flesh.
- Fried: Great in fritters or as a base for dips like baba ghanoush.
- Stewed: Perfect for curries, soups, and stews.
- Stuffed: Hollowed out and filled with spiced fillings for a hearty dish.
Taste
White eggplant has a mild, less bitter flavor compared to purple varieties, with a creamy and slightly nutty undertone when cooked. It absorbs the flavors of other ingredients well, making it perfect for spiced and savory dishes.
Step-by-Step Full Detailed Recipe
Stuffed White Eggplant (Indian Style)
Ingredients
- White eggplants: 6 small-sized
- Onion: 1 medium, finely chopped
- Tomato: 1 medium, finely chopped
- Garlic: 3 cloves, minced
- Ginger: 1 tsp, minced
- Ground cumin: 1 tsp
- Ground coriander: 1 tsp
- Turmeric powder: ½ tsp
- Red chili powder: 1 tsp
- Garam masala: 1 tsp
- Oil: 3 tbsp
- Fresh coriander leaves: For garnish
- Salt: To taste
Steps
-
Prepare the Eggplants
- Wash the eggplants and make a cross slit at the bottom without cutting through completely.
-
Prepare the Filling
- Heat 2 tbsp oil in a pan, add onions, garlic, and ginger. Sauté until golden.
- Add tomatoes, turmeric, red chili powder, cumin, coriander, and salt. Cook until oil separates.
- Let it cool and stuff the mixture into the eggplants.
-
Cook the Eggplants
- Heat 1 tbsp oil in a wide pan. Place the stuffed eggplants and cover.
- Cook on low heat for 15–20 minutes, turning occasionally, until tender.
-
Serve
- Garnish with fresh coriander leaves and serve with roti or rice.
5 Indian Recipes Using White Eggplant
-
Baingan Bharta (Smoky Mashed Eggplant)
- Eggplants: 4 medium
- Onion: 1 large, chopped
- Tomato: 2 medium, chopped
- Green chili: 2, minced
- Ginger-garlic paste: 1 tsp
- Turmeric: ½ tsp
- Red chili powder: 1 tsp
- Coriander leaves: For garnish
- Oil: 3 tbsp
- Salt: To taste
Steps: Roast eggplants until charred. Peel and mash. Sauté onions, chilies, ginger-garlic, and tomatoes. Add spices and mashed eggplant. Cook until well-mixed.
-
Eggplant Curry
- White eggplants: 500g
- Coconut milk: 1 cup
- Curry leaves: 8–10
- Mustard seeds: 1 tsp
- Tamarind pulp: 1 tbsp
- Spices: Turmeric (½ tsp), coriander (1 tsp), red chili (1 tsp)
- Salt: To taste
Steps: Sauté spices and curry leaves. Add tamarind and coconut milk. Simmer eggplants until tender.
-
Eggplant Pakoras
- Eggplants: 2 medium, sliced
- Besan (chickpea flour): 1 cup
- Rice flour: ¼ cup
- Spices: Turmeric (½ tsp), red chili (1 tsp), cumin seeds (1 tsp)
- Salt: To taste
Steps: Make a thick batter with flour and spices. Dip slices and deep-fry until golden.
-
Eggplant Sambar
- White eggplants: 4 small
- Toor dal: 1 cup
- Tamarind: 1 tbsp
- Sambar powder: 2 tbsp
- Curry leaves: 8–10
- Oil: 2 tbsp
Steps: Cook dal. Sauté eggplants. Add tamarind, sambar powder, and dal. Simmer until combined.
-
White Eggplant Chutney
- Eggplants: 2 large, roasted
- Green chilies: 2
- Coconut: ¼ cup grated
- Tamarind: 1 tsp
- Salt: To taste
Steps: Blend all ingredients. Temper with mustard seeds and curry leaves.
5 Non-Indian Recipes Using White Eggplant
-
Grilled Eggplant with Herbs
- White eggplants: 3 medium, sliced
- Olive oil: 3 tbsp
- Garlic: 2 cloves, minced
- Dried oregano: 1 tsp
- Salt and pepper: To taste
Steps: Brush eggplants with oil and herbs. Grill until tender. Serve with yogurt dip.
-
Eggplant Parmesan
- White eggplants: 2 large
- Marinara sauce: 2 cups
- Mozzarella: 1 cup, shredded
- Parmesan: ½ cup, grated
- Breadcrumbs: 1 cup
Steps: Layer fried eggplants with marinara and cheese. Bake until bubbly.
-
Eggplant Caponata
- Eggplants: 2 large, diced
- Tomatoes: 2, diced
- Capers: 2 tbsp
- Vinegar: 2 tbsp
- Olive oil: 3 tbsp
Steps: Sauté eggplants. Add other ingredients. Simmer until thick.
-
Mediterranean Eggplant Dip
- Eggplants: 2 large, roasted
- Tahini: 3 tbsp
- Garlic: 2 cloves
- Lemon juice: 2 tbsp
Steps: Blend all ingredients until smooth. Serve with pita.
-
Eggplant Stir-Fry
- White eggplants: 3 medium, sliced
- Soy sauce: 3 tbsp
- Sesame oil: 1 tbsp
- Ginger: 1 tsp, minced
Steps: Stir-fry eggplants with ginger and sauce until caramelized.
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4.8 ★★★★★
Based on 14 reviews
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Product Reviews
★★★★★ 4
Concise Book
Format: Paperback
I had read and felt her energy from her other book, Astral Travel for Beginners, and I loved that book! So, I bought this book. This book feels less personalized for me and more general but if you want a quick and concise book on this topic you might like that. I think a book of approximately 100 pages would be more reasonably priced at $7 versus $10 as well.
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Reviewed in the United States on November 19, 2024
★★★★★ 5
Great book!
Format: Paperback
I absolutely love this book! This is a very simple book but incredibly informatively written. Thoroughly enjoyed it!
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Reviewed in the United States on March 4, 2025
★★★★★ 5
Flavor-packed and accessible recipes
Format: Hardcover
This book delivers. It is structured sensibly, with categories for Snacks, Salad, Carbs, Surf & Turf, Chicken, Veg, Sandos (sandwiches), Breakfast, and Sweets. The ingredient lists are broken down by category, making it easy to identify the produce, dairy, protein, and pantry ingredients you need to assemble, and ingredient prep is thankfully built into the recipe directions, rather than the ingredient lists, so there's no time wasted as you cook.
The recipes are mouth watering and have relatively short but impactful ingredient lists, and are written in an accessible voice that helps the reader learn why certain choices were made. For example, the recipe for "Shells, peas & buttermilk" instructs: "Stir in a small handful of grated pecorino—this isn't a cheese sauce, so don't go too crazy here. We want to really taste the peas and mint—the cheese is there more as seasoning. The sauce should still be quite loose and brothy." These small notes help the home cook understand what the final outcome should look and taste like, beyond just the ingredient list and measurements. And the videos and audio cook-along notes are an entertaining addition that make you feel like you have Molly cooking alongside you in your kitchen—definitely an innovation over the many other cookbooks I own.
As Molly notes in the foreword, the recipes are all purposefully balanced with hits of fat, acid, and (for some) spice. Most of the recipes are not exactly healthy—many call for butter, cheese, heavy cream, and/or oil—but after cooking a few recipes already, I can say that these ingredients pay off in the final product.
There are a large volume of recipes in this book, which I prefer over more minimal books—you'll probably find something that sounds good to you. Recipes that stood out to me include Sizzled [store-bought] Dolmas with Yogurt and Brown-Buttered Pine Nuts; Sizzled Seedy Tomato Salad; Marinated Zucch & Mozz with Fried Sunflower Seeds; Drunken Cacio e Pepe; Grandma Pizza with Morty-D & Peperoncini Pesto [using store-bought pizza dough]; Broken Noodle Bolognese; Rigatoni with Creamed Leeks & Chive Bread Crumbs; Crispy Orecchiette with Spicy Sausage & Collard Ragu; Tangled Leek Pizza; Rarebit Mac 'n' Greens [why does a rarebit mac & cheese not exist already? brilliant]; Skirt Steak with Juicy Tomatoes & Salsa Macha; Crispy Salmon with Coconut Rice & Crackle Sauce; Hot Sauce-Braised Short Ribs with Winter Squash; Miso-Braised Chicken & Leeks; Chile-Braised Half Chicken with Caper Chimichurri; One Pot Chicken Mujadara; Curried Lentil & Sweet Potato Pot Pie; Spicy Green Fregola with Spicy Yogurt; Dilly Beans [canned white beans] & Burrata with Frizzled Shallots; Spicy Coconut-Smothered Green Beans; Sunken Drunken Apple Cake; Black Sesame Rice Pudding Brulee; Maple Ricotta Munchkins; Baklava Ruffle Pie... I could go on.
IMO this book is an improvement over Cook This Book, which featured good basic recipes but fewer innovative flavor combinations. I have fairly specific standards for recipes I actually want to cook—they should be doable within 30-60 minutes, include mostly ingredients I already have on hand, and promise better flavors than I could come up with myself—and nearly every page in my copy is dog-eared, which says a lot.
A minor note: The serif retro header font is difficult to read, the font size of the recipe text is small, and the page margins should be larger. But it's worth breaking out your readers.
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Reviewed in the United States on October 17, 2023
★★★★★ 5
More flavor, more fun
Format: Hardcover, Format: Hardcover
If you’re looking for a fun book with unique flavor combos, give More is More a go!
So far I’ve made the marinated zucchini, drunken cacio e pepe, shells peas and buttermilk, meatloaf, italian sandwich, tahini date shake, and the best cookies ever - the pistachio brown butter halva chocolate chunk cookies (a mouthful). Everything has been delicious and is on my re-make list.
Some highlights on my very long want-to-make list are her meatballs, broken noodle bolognese, chicken salad w coconut crunch & miso braised chicken.
Pros:
- Fun, creative recipes
- Recipes are written in a way that’s approachable and doable - helps build up my confidence and encourages me to try new things. Plus I know I can trust that the recipes are well thought and will work out
- Recipe pairing suggestions - this is a huge help for me personally and I’m already eating more veggies thanks to it
- Molly is very talented at creating a ton of flavor from a relatively short ingredient list
- The book has QR codes for audio and video follow alongs!
Cons:
- The header font can be hard to read, but the recipes themselves are readable
- The abbreviations can be a bit much at times, sure, but they’re just in the titles/descriptions, not the recipes themselves. Not a big detractor for me
I’ve seen some complaints that there are too many recipes from The Club. If the book had a bunch of recipes from a free site, I can see the argument for being mad about it. But there are only around a dozen recipes from The ($5/month) Club and if anything, I was happy they were printed in the book because I can now cancel my Club membership - was holding onto it because I didn’t want to lose some of my go-tos.
Molly has helped me gain confidence in the kitchen and become a more effective and efficient cook. Everything I’ve made from More is More has been fantastic so far and I’m super pumped to continue cooking through it!
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Reviewed in the United States on October 17, 2023
★★★★★ 5
From Boozy Pasta to Epic Meatloaf — A Hit!
Format: Hardcover, Format: Hardcover
This was the fifth cookbook we made in our cooking club, and I would say it has been my favorite (and the most fun) so far. Every recipe felt exciting and came with Molly’s playful twist on classics.
We cooked a full menu: the zucchini and mozzarella salad was fresh and flavorful, though zucchini can sometimes turn out a bit too soft or watery in texture. The Drunken Cacio e Pepe was creamy, delicious, and definitely on the boozy side! The meatloaf was an absolute hit, flavorful, juicy, and one of the favorites at the table. The chile-basted chicken was tasty, though a little too spicy for me. The clams with chili crisp and tofu were another flavorful surprise, while the cornbread was soft and comforting.
One standout is that Molly reinvents classics like meatloaf or cornbread in ways that feel new but still approachable. The spicy coconut-smothered green beans were so good I’ve already made them twice, once for my family, who were hesitant about the coconut, but ended up loving them.
Overall, this book delivers recipes that are exciting, delicious, and perfect for cooking with friends. For me, it’s a 20/10. Highly recommended.
*Español*
Este fue el quinto libro que hicimos en nuestro club de cocina, y diría que ha sido mi favorito (y el más divertido) hasta ahora. Cada receta resultó emocionante y con el giro creativo de Molly sobre los clásicos.
Preparamos un menú completo: la ensalada de zucchini y mozzarella estuvo fresca y sabrosa, aunque el zucchini a veces queda con una textura un poco demasiado suave o aguada. El Drunken Cacio e Pepe fue cremoso, delicioso y bastante boozy. El meatloaf fue un éxito rotundo, jugoso, lleno de sabor y de los favoritos en la mesa. El pollo con chile estuvo rico, aunque para mí un poco muy picante. Las almejas con chili crisp y tofu fueron otra sorpresa llena de sabor, y el pan de maíz quedó suave y reconfortante.
Lo mejor es cómo Molly reinventa clásicos como el meatloaf o el cornbread, haciéndolos nuevos pero aún accesibles.
Los green beans con coco picante fueron tan buenos que ya los he hecho dos veces, la primera para mi familia, que al principio dudaba del coco, pero al final les encantó.
En general, este libro ofrece recetas emocionantes, deliciosas y perfectas para cocinar en grupo. Para mí, es un 20/10. Muy recomendado.
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Reviewed in the United States on September 21, 2025