Filipino Eggplant

Seasonality: Mexico (Oct-Jun) USA (Jun-Oct)
Origin: MX, USA

Compared to the common globe eggplant, the Filipino eggplant boasts a slender, oblong shape with more tender, sweet skin and very few seeds. 

Filipino Eggplant is the star ingredient in Tortang Talong, a beloved national dish of the Philippines. Traditionally grilled or broiled, the eggplant develops a delightful smoky depth. It's then dipped in a beaten egg mixture and pan-fried until golden brown, creating a textural contrast between the soft interior and the crisp exterior. This delicious interplay of textures and flavors is a hallmark of Filipino cuisine.

The skin of Filipino Eggplant doesn't need to be peeled, as it will soften with cooking. Additionally, this variety doesn’t need to be salted to draw out moisture. 

Choose eggplant that is heavy for its size with firm, glossy skin. Refrigerate in a plastic bag for up to a week.