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Inventory, 10 lbs : 3.83
This item was last sold on : 07/02/18
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.
Filipino eggplant is primarily grown within the Philippines, but it has a growing presence in Filipino agriculture throughout the globe. Filipino communities across the world bring the Filipino eggplant with them to their new homes and gardens, growing the fruit to use in traditional dishes such as tortang talong. This Filipino omelet preparation uses eggplant mixed with ground meat, onions, soy sauce, garlic, and bell pepper to create a smoky flavor. It is popularly served with sinangag, or garlic fried rice, and ketchup. Pinakbet is another traditional Filipino dish incorporating eggplant, pork, bitter melon, okra, and other vegetables to create a savory main dish.
The Filipino eggplant's domesticated ancestry can be traced to India, China, and Malaysia. Today Filipino eggplant can be found in home gardens, farmers markets, and specialty grocers in Asia, the Philippines, Indonesia, and the United States.
Restaurants currently purchasing this product as an ingredient for their menu.
|Lola 55 Catering||San Diego CA||619-727-9282|
Recipes that include Filipino Eggplant. One is easiest, three is harder.
|Burnt Lumpia||Tortang Talong (Filipino Eggplant Omelette)|
|Steamy Kitchen||Stuffed Miso Eggplant|
|Veggie Belly||Spicy Szechuan Eggplant with Tofu|
|Maangchi||Eggplant Side Dish|
|Thai Table||Green Curry with Chicken - Gang Kiew Wan Gai|
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