Eggplant, known as talong in the Philippines, is a common vegetable used in many Filipino dishes. It has a soft texture when cooked and easily absorbs the flavors of sauces and seasonings.
In Filipino cooking, eggplant is often grilled, fried, or added to soups and stews. It's used in dishes like tortang talong, pinakbet, sinigang, and ensaladang talong.
If you're new to cooking with eggplant, this guide explains what eggplant tastes like, how to buy it, how to store it, and how to prepare it.
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What is Eggplant?
Eggplant is technically a fruit, but it's cooked and eaten like a vegetable.
The eggplant commonly used in Filipino cooking is long and slender, similar to Chinese or Japanese eggplant. It usually has thin purple skin and fewer seeds compared to larger varieties like globe eggplant.
Because the skin is thin and the flesh is soft, it cooks quickly and works well in many dishes.
What Does Eggplant Taste Like?
Eggplant has a subtle flavor.
It doesn't have a strong taste on its own, which is why it easily absorbs the flavors of whatever you cook it with.
When cooked, the flesh becomes soft and creamy, making it great for dishes with sauces like adobo, sinigang, or coconut milk stews.
Is Eggplant Bitter?
Some eggplants can taste slightly bitter, especially larger varieties with more seeds.
Asian eggplants, including the type commonly used in Filipino cooking, are usually less bitter and more tender.
If you ever notice bitterness, salting the sliced eggplant and letting it sit for about 20 to 30 minutes can help reduce it.
Do You Need to Peel Eggplant?
No. The skin of eggplant is edible.
For long Asian eggplants, the skin is thin and usually doesn't need to be peeled.
Larger eggplants may have thicker skin, so some people prefer to peel them depending on the recipe.
How to Buy Eggplant
When choosing eggplant:
- Look for smooth, shiny skin
- The eggplant should feel firm
- There should be no soft spots or wrinkles
- Choose eggplants that feel heavy for their size
- The stem should look green and fresh, not dry.
How to Store Eggplant
Eggplant is best used within a few days after buying.
You can keep it at room temperature if you plan to use it soon.
If storing longer, place it in the refrigerator crisper drawer. Try to use it within 4 to 5 days for the best texture.
Avoid cutting eggplant until you're ready to cook it, since the flesh can start to brown once exposed to air.
How to Prepare Eggplant
- Wash the eggplant and trim off the stem.
- Slice or cut it depending on your recipe.
- If preparing ahead of time, you can place the pieces in a bowl of water to prevent browning.
Eggplant can be cooked in many ways. It can be grilled, fried, sautéed, or added to soups and stews.
Filipino Recipes With Eggplant
Eggplant is used in many Filipino dishes. Some popular ones include:
- Tortang talong: Grilled eggplant dipped in egg and pan-fried.
- Pinakbet : A vegetable stew with squash, bitter melon, okra, yardlong beans, and shrimp paste.
- Adobong talong: Fried eggplant cooked in vinegar, soy sauce, and garlic, sometimes with pork.
- Sinigang: A sour soup that often includes eggplant with pork, shrimp, or fish.
- Ensaladang talong - grilled eggplant mixed with tomatoes and onions.
- Paksiw na bangus: Milkfish cooked in vinegar with eggplant and spices.
- Ginataang gulay: A vegetable stew with eggplant and other vegetables cooked in ccoconut milk.
- Kare-kare: A rich peanut stew usually served with vegetables and shrimp paste on the side.
- Eggplant stir-fry: Eggplant cooked with aromatics, and sometimes meat or tofu in a savory sauce.
Other Asian Eggplant Varieties
You may also see other eggplant varieties in Asian markets:
- Japanese eggplant: Long, slender variety with dark purple skin. Sweet, mild flavor.
- Chinese eggplant: Slightly shorter and thicker than Japanese eggplant, with light to dark purple skin. Slightly bitter flavor.
- Taiwanese eggplant: Longer and thinner than the Chinese eggplant, with dark purple skin. Slightly sweet flavor.
- Indian eggplant: Small and round with light purple or white skin. Also called baby eggplant or brinjal.
- Thai eggplant: Small and round with green or white skin. Slightly bitter flavor and often used in curries.
FAQs About Eggplant
Eggplant contains fiber and nutrients like potassium and vitamin C. Like many vegetables, it's a good addition to a balanced diet.
Eggplant has a spongy texture, which allows it to absorb oil when cooked. Using less oil or cooking it over higher heat can help reduce this.
Not always. Asian eggplants are usually mild and don't need salting. Larger eggplants may need salting to reduce bitterness.
More Filipino Food Guide
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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.