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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.
Seasons/Availability
Filipino eggplants are available in late summer through fall.
Current Facts
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.
Nutritional Value
Filipino eggplants contain some vitamin B6, manganese, and potassium.
Applications
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.
Ethnic/Cultural Info
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.
Geography/History
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.
Filipino eggplants have a smooth violet skin with green hues at the ends. Their creamy white flesh includes minimal edible seeds, and they transform into a tender texture when cooked. Their flavor profile is mild and sweet, making them versatile for a range of dishes. Their elongated, slender shape can be either straight or slightly curved.
Filipino eggplants are versatile and thrive in cooking methods like pan frying, sautéing, and grilling. They can be sliced, diced, or stuffed and baked. They pair wonderfully with ingredients such as garlic, ginger, soy sauce, mushrooms, and calamansi. When stored in a cool, dry place, these eggplants stay fresh for up to three days, ensuring you can enjoy their rich flavors in a variety of dishes.
Filipino eggplants are a key agricultural product in the Philippines, providing an essential source of income for small farming communities. These eggplants stand out for their sweet flavor, minimal seeds, and meaty texture, making them versatile ingredients in various dishes. They also offer nutritional benefits, containing vitamin B6, manganese, and potassium, which are valuable for overall health.
Filipino Eggplant: The Filipino eggplant has domesticated roots in India, China, and Malaysia. It is widely cultivated and can be found in home gardens, farmers markets, and specialty stores across Asia, the Philippines, Indonesia, and certain regions of the United States.
Alma Produce
Orosi, CA
Filipino eggplant plays a key role in traditional Filipino dishes. One popular preparation is tortang talong, a smoky omelet made with eggplant, ground meat, onions, soy sauce, garlic, and bell peppers, often served with garlic fried rice and ketchup. Another dish, pinakbet, combines eggplant with pork, bitter melon, okra, and other vegetables to create a savory main course loved in Filipino cuisine.
Asian Pacific Market
330 Reservation Road Marina CA 93933
(831) 884-0101
Filipino eggplants have a smooth violet skin with green hues near the stem and blossom end. Their creamy white flesh contains a few edible seeds, making them easy to prepare. These eggplants are tender when cooked and have a mild, sweet flavor. Their unique shape is long and slender, sometimes slightly curved, adding a distinct appearance to dishes.
Seafood City - S Vermont Ave
134-140 S Vermont Ave Los Angeles CA 90004
(213) 365-9100
Filipino eggplants: These eggplants are highly versatile and excel in cooking techniques like pan frying, sautéing, and grilling. They can be sliced, diced, or hollowed out for stuffing and baking. They pair wonderfully with ingredients like garlic, ginger, soy sauce, sesame oil, mushrooms, onions, and various vegetables or proteins. To keep them fresh, store them in a cool, dry place, where they will last up to three days.
Seafood City - Colorado Blvd
2700 Colorado Blvd #140 Los Angeles CA 90041
(323) 543-2660
Filipino eggplants: Botanically classified as Solanum melongena, Filipino eggplants belong to the Solanaceae family. Their sweet flavor, low seed count, and meaty texture resemble both Chinese and Japanese eggplants. As one of the main vegetable crops in the Philippines, they play a crucial role in supporting the livelihoods of small, local farming communities while providing essential nutrients like vitamin B6, manganese, and potassium.
Harvest Fresh Markets - Garden Grove
9922 Katella Ave Garden Grove CA 92840
(714) 539-9999
The Filipino eggplant originates from domesticated ancestors in India, China, and Malaysia. It is now cultivated and available in home gardens, farmers markets, and specialty stores across Asia, the Philippines, Indonesia, and the United States.
LF Market Oriental & Seafood
5350 W Bell Road #115 Glendale AZ 85308
(602) 993-5878
Filipino eggplant is a key ingredient in traditional dishes like tortang talong, a smoky omelet made with ground meat, soy sauce, garlic, and bell pepper, often served with sinangag (garlic fried rice). Another classic dish, pinakbet, pairs eggplant with pork, okra, bitter melon, and other vegetables for a savory meal. Filipino communities worldwide continue to grow this eggplant, keeping these culinary traditions alive.
is easiest, three is harder.
