The word “aubergine” is commonly used to describe the common eggplant. This originated from the Catalan word albergínia and the Arabic spoken in Andalusia word baḏinǧána. The white eggplants often is more sweet, no seeds and are not oil absorbent, whereas the purple are very different, or more the opposite.
One idea is taking the white eggplants and making Baba Ghanoush, a dish that uses eggplant as a base and by adding garlic and tahini and other spices you obtain an entirely different texture. There are many variants of the recipe, especially the seasoning. Seasonings include garlic, lemon juice, ground cumin, salt, mint, and parsley.