Eggplant (Talong) is a versatile vegetable known for its unique texture and mild flavor. In Filipino cuisine, it is a beloved ingredient for its ability to absorb flavors and its adaptability in different recipes.
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What is eggplant?
Eggplant is a fruit, used as a vegetable, belonging to the Solanaceae or nightshade family, along with tomatoes, potatoes, and peppers.
Filipino eggplant is not a specific cultivar but a general term for eggplants grown in the Philippines. It is very similar to Chinese and Japanese eggplants from the same species (Solanum melongena).
The color can range from light to deep purple, sometimes with a curved shape. The length and thickness may vary, but it is typically long and slender. Like other Asian varieties, it tends to have thinner skin and fewer seeds.
What does eggplant taste like?
Filipino eggplant, like Chinese and Japanese varieties, is slightly sweet with a creamy texture. The taste is often described as somewhat nutty or buttery and tends to absorb the flavors of the dish. The skin is edible with a slightly chewy texture.
Other varieties may have a slightly different taste and texture. Peeling the skin may also be necessary.
Is eggplant healthy?
According to Healthline, eggplant is low in calories and high in fiber. It is a good source of vitamins and minerals (Vitamins C & K, potassium, folate, and manganese). Its high content of antioxidants protects the body against damage from free radicals causing chronic diseases such as cancer and heart disease.
Fischer Institute notes that although eggplant is a nutrient-dense food, its toxic compounds can cause serious side effects when consumed in excess or combined with certain substances. There may be issues like allergic reactions, high levels of oxalates contributing to kidney stone formation, and interactions with certain medications.
Wash your eggplant properly to reduce harmful toxins, and be aware of potential allergies and reactions before including it in your diet. Seeking advice from a medical professional is always best.
Is eggplant bitter?
Eggplant can taste slightly bitter, but it's not always the case. The bitterness is from a compound called solanine, which is more concentrated in the skin and seeds. The level of bitterness can vary depending on the variety and how it's prepared.
Asian eggplants and smaller varieties tend to be less bitter than larger ones like Globe eggplant. Younger, fresher eggplants are typically less bitter than older, more mature ones.
To reduce the bitterness, slice and sprinkle them with salt to draw out some of the bitter compounds. Let them sit for about 30 minutes, then rinse and pat them dry. While eggplant can have a slightly bitter taste, it is not overpowering and can be balanced with other flavors.
Do I need to peel eggplant?
The skin of the eggplant is edible and contains many beneficial nutrients, such as fiber, antioxidants, and vitamins. You can peel it depending on your preference and the recipe you are making.
Some people find the skin to be tough or bitter, especially those of larger eggplants. Asian eggplants and smaller varieties typically have thinner skin that can be eaten without any issues.
How to buy
When buying eggplant, there are a few things to keep in mind to ensure you get a good quality one. Here are some tips:
- It should be firm and smooth. The skin should be free of blemishes, scars, and discolorations. If it's wrinkled or has soft softs, it may be rotten or damaged inside.
- The stem and calyx (the green leafy part at the top) should be fresh and green or purplish. If it's brown or dried out, the eggplant may not be fresh.
- Choose one that is heavy for its size, which indicates freshness and quality.
- Press it gently with your thumb. If it springs back, it is likely to be fresh. If it leaves an indentation, it may be overripe and bitter.
How to store
It is recommended to use eggplant soon after purchase. To keep it fresh, store it at room temperature and away from direct sunlight for up to 5 days.
Refrigeration can cause it to spoil more quickly, but if you must, wrap it in paper towels to absorb excess moisture and keep it fresh longer. Keep it away from ethylene-producing fruits, like bananas and tomatoes.
Do not cut or peel until ready to use, as the flesh can turn brown or oxidize once exposed to air. If you need to prepare it ahead of time, submerge the pieces in cold water, then pat them dry before cooking. Adding a bit of lemon juice or vinegar may slow down the oxidation process.
Freezing is not ideal due to its high water content. You can blanch, grill, or roast it before freezing for better results; it can last in the freezer for months.
How to prepare
Wash the eggplant thoroughly before cooking. Trim away the stem and the calyx (the green leafy part at the top). Remove any large seeds, if desired.
Depending on the variety, you may peel the skin or salt the flesh before cooking to reduce bitterness. Cut them according to how you're going to cook them.
If you are preparing in advance, submerge the pieces in cold water, then pat them dry before cooking.
Eggplant can be cooked in a variety of ways-roast, grill, fry, bake, stir-fry, or add to soups or stews. The easiest way is by pan-frying, then serving it with a dipping sauce of your choice.
Filipino recipes with eggplant
Filipino cuisine includes eggplant in a wide variety of dishes. Here are some of our favorites:
- Tortang Talong: An eggplant omelet made by dipping roasted or grilled eggplant in eggs, then pan-fried until golden brown.
- Pinakbet: A hearty stew made with a variety of local vegetables (squash, yardlong beans, bitter melon, okra, and eggplant) with sautéed shrimp paste and proteins like shrimp or pork.
- Adobong Talong: A variation of the classic adobo, where the eggplant is fried and then cooked with a sauce made with vinegar, soy sauce, garlic, sugar, and pepper.
- Sinigang: A hearty tamarind-based soup with protein (like pork, fish, or shrimp) and a variety of vegetables.
- Paksiw na Bangus: Milkfish poached in vinegar and spices, often with bitter melon and eggplant.
- Ginataang Gulay: A vegetable stew made with eggplant and other vegetables cooked with coconut milk and shrimp paste.
- Kare-Kare: A beef stew with its signature yellow-orange color made with peanut butter served with umami-rich shrimp paste and vegetables like bok choy, yardlong beans, and eggplant.
- Ensaladang Talong: A salad made with grilled or roasted eggplant, tomatoes, and onions tossed with vinegar and sautéed shrimp paste.
- Eggplant Stir Fry: Eggplant slices stir-fried with a type of protein, aromatics, and other vegetables. Its flavorful sauce is typically made with soy sauce and oyster sauce.
Other Asian eggplant varieties
Some of the most popular ones used in Asian cuisine include:
- Japanese eggplant: Long, slender variety with dark purple skin and a sweet, mild flavor.
- Chinese eggplant: Slightly shorter and thicker than Japanese eggplant, with light to dark purple skin and a slightly bitter flavor.
- Indian eggplant: Also known as "baby eggplant" or "brinjal," this variety is small and round with light purple or white skin.
- Thai eggplant: Small and round with green or white skin and a slightly bitter flavor.
- Taiwanese eggplant: Longer and thinner than the Chinese eggplant, with dark purple skin and a slightly sweet flavor.
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Josephine says
I always thought filipino eggplant is the best kind there is. Creamy and sweet.
Nora Rey says
Hello Josephine,
Totally with you on that one! Filipino eggplant is hands down the best eggplant variety out there. It's interesting to note that it's quite similar to Chinese or Japanese eggplant.