Eggplant lila long
Filipino eggplants are long, slender, and cylindrical and can be straight or slightly curved. The outer skin is smooth and violet with green hues at the stem and blossom end. The inner flesh is plump and creamy white with a few, edible seeds. When cooked, Filipino eggplants are tender with a mild and sweet taste.
Filipino eggplants are available in late summer through fall.
Filipino eggplants, botanically classified as Solanum melongena, are cultivated in the Philippines and are a member of the Solanaceae, or nightshade family. Similar to the Chinese eggplant and Japanese eggplant, these fruits are known for their sweet flavor, very few seeds, and meaty texture. Filipino eggplants are one of the main vegetable crops in the Philippines and are often the main source of income for local, small farming communities.
Filipino eggplants contain some vitamin B6, manganese, and potassium.
Filipino eggplants are best suited for cooked applications and do well in fast and hot applications such as pan frying, sautéing, and grilling. They can be sliced into rounds, diced, or hollowed out, stuffed, and baked. Filipino eggplants pair well with garlic, ginger, soy sauce, sesame oil, vinegar, mushrooms, onions, eggs, chicken, pork, beef, bitter melon, calamansi, okra, tomatoes, peppers, and squashes. Filipino eggplants will keep up to three days when stored in a cool and dry place.