White eggplant has a tough skin but a more delicate flavor and firmer flesh, but otherwise is pretty similar to the popular globe eggplant. They are ideal for roasting, broiling and grilling. Select smooth, firm, glossy-skinned eggplant with green caps and stems. Avoid eggplant that are wrinkled, bruised or scarred or that have brown, dried caps. It’s best to use eggplant within a day or two of your purchase for as they age, eggplants lose their mild flavor and become more bitter.