I only knew one kind of eggplant growing up in Manila – the eggplant that my mother used to cook or buy from the public market. Little did I know; there are so many varieties of eggplant to this day. The most popular variety available to most Americans is Italian eggplant.
Based on Specialty Produce information page (a fresh produce wholesaler based in San Diego, CA) Italian eggplants are oblong and small to medium in size with bulb-like bottoms. The outer skin is glossy, smooth, and ranges from lavender to deep purple in color. The inner flesh is firm and ivory white with barely any visible seeds. Italian eggplants are tender and creamy with rich flavor when cooked. ”
The Filipino eggplants that I grew up with look similar to Japanese eggplants. They are long, slender and sometimes curved with slightly visible seeds that are also edible. Compared to Italian eggplants, the Filipino eggplants have thinner skin with mild and sweet taste when cooked.
Continue reading “EGGPLANT SKILLET CASSEROLE: Removing traces of a shady past, the eggplant story.”