Eggplant is divided into round eggplant, long eggplant and short eggplant.
1. Round eggplant: The fruit shape is oblate, round or oblong, and the skin color is purple-black, purple-red, red and white. The meat is dense, the skin is thin, the taste is good and the quality is good. Baked eggplant is the best, followed by boiled cold salad. Jialiang varieties include Beijing round eggplant, Jinan Dahongpao, Henan green eggplant, Shanxi short black eggplant, Tianjin big eggplant and so on.
2. Eggplant: the fruit shape is slender, the skin is thin, and the skin color is purple and turquoise. Soft meat, few seeds and good quality. Excellent varieties include Nanjing Purple Eggplant, Purple Eggplant, Beijing Eggplant, Liaoning Liuqing and so on.
3, short eggplant: small fruit shape, skin color is purple, green, white and so on. The fruit is oval or rectangular in shape. For example, bulbs in Northeast China and North China are thick, easy to get old and yellow, and the quality is inferior, so cold salad is good.
The quality of eggplant has a great relationship with the timely harvest, which can be judged according to the depth of peel color near potato chips. It is also called "eggplant eye" here. When the eyes of eggplant are white, purple, ringed and wide, it means that the fruit is growing and the meat is fresh and tender. When the banding of eggplant eyes is not obvious, it means that the fruit grows slowly and the harvest is the best at this time.