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Eggplant (Filipino)

Compared to the common globe eggplant, the Filipino eggplant boasts a slender, oblong shape with more tender, sweet skin and very few seeds. It is most famously used in Tortang Talong, a beloved national dish of the Philippines featuring grilled or broiled eggplant dipped in egg and pan-fried.

Eggplant (Filipino)


    There is no need to peel the skin of Filipino Eggplant as it will soften with cooking. Additionally, this variety doesn’t need to be salted to dry out moisture.


    Mexico (Oct-Jun) USA (Jun-Oct)


    MX, USA

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