Second year growing eggplant; two new varieties plus two from last year. Everything was transplanted outside the first week of June.

**Annina**—a real MVP for me. Early, prolific, spine-free, and a beauty to behold. Has that "classic" Italian eggplant flavor w/ minimal bitterness. I mostly use these to make baba ghanoush and eggplant parm. 

**Patio Baby**—as the name suggests, a compact plant grown in a container on our patio. I grew this variety last year to make makdous, and again this year because I had the seeds and space, so why not? Another prolific and spine-free variety w/ mild flavor. Small fruits are best used whole or halved. 

**Millionaire**—a somewhat larger version of Patio Baby. I find the flavors similar. Millionaire has more meat per fruit, but also a thicker skin and spines. Not sure I'll grow this one again. 

**Ping Tung Long**—My only Asian eggplant, so a bit hard to compare with the others. I'm growing this one in a container next to the Patio Baby. Later to mature than the others and less prolific overall (possibly due to #containerlife), but a real stand-out in sweet flavor and smooth, creamy texture. If you're only familiar with traditional globe eggplants, I recommend giving this one a try for an entirely different experience. 

I already got my first batch of baba ghanoush processed and I'm looking forward to baingan bharta as soon as the tomatoes ripen. Recommendations for new eggplant varieties to try next year also welcome. 



Egg-xperimenting with Eggplant Varieties