Green eggplants widely vary in size and shape, depending on the variety, but generally average 9 to 30 centimeters in length and appear in globular, oval, to long and cylindrical shapes. The eggplant’s skin is smooth, glossy, and slightly waxy, ranging in color from light green, dark green, to green with speckled white patches. The eggplants are also capped with a green to dark green leathery calyx with a small, stubby stem and have a plump, unblemished surface and a firm consistency. Underneath the skin, the white to ivory flesh is dense and spongy with a few edible seeds. Green eggplants must be cooked and develop a meaty, tender, and soft texture when heated. The eggplants also have a mild, sweet flavor with subtle earthy nuances and fewer bitter notes than other colored eggplant varieties.