Organic 'Pingtung Long' eggplant ( Solanum melongena ), offered by Gaia , a productive and resistant Taiwanese variety
The 'Pingtung Long' eggplant is an heirloom variety native to Taiwan , named after one of its cities. It produces long, light purple fruits , measuring 12 to 18 inches long and about 1.25 inches in diameter . Its sweet, tender flesh makes it an excellent choice for stir-fries, grilling, or curries.
This vigorous, high-yielding plant can produce up to 20 fruits per plant and is known for its disease resistance and ability to adapt to different growing conditions .
Did you know?
Eggplants should be harvested young , when their skin is still smooth and shiny , to prevent them from becoming bitter. They absorb flavors easily , making them perfect for many cuisines around the world.
Spread: Upright and vigorous
Plant height: 70-90 cm
Quantity per pack: ± 25 seeds
Companion plants: Beans, okra, thyme, dill, mint, tarragon, potato, lettuce, basil, pepper, spinach, sunflower
Enemy plants: Fennel, corn
Cultivation method
For best results, sow seeds indoors 8 to 12 weeks before the last frost date .
Transplant into the ground when daytime temperatures reach 18°C and nights remain above 10°C . To obtain straight fruits , it is recommended to tie the plants to stakes .
Cultivable in garden containers , it appreciates constantly moist soil to maximize its productivity.
Harvesting and conservation
Harvest when the skin is shiny and supple : a thumbprint that leaves no mark indicates they are ready.
Eggplants will keep for about a week at 10-12°C with 90% humidity .
Why grow 'Pingtung Long' eggplant?
✔ Productive and disease-resistant variety
✔ Long, tender and tasty fruits
✔ Ideal for grilling, stir-fries and curries
✔ Perfect for growing in open ground or in containers
Eggplant 'Pingtung Long' stir-fried Taiwanese style (三杯茄子 - San Bei Qiezi )
This recipe is inspired by the famous "San Bei Ji" (Three Cup Chicken) , an iconic Taiwanese dish. Here, eggplant replaces chicken for a tasty, fragrant and melt-in-the-mouth dish, perfect as a side dish or vegetarian dish.
Ingredients (for 2-3 people)
- 1 eggplant 'Pingtung Long' (about 250 g)
- 2 cloves garlic , chopped
- 1 piece of ginger (2 cm) cut into julienne strips
- 2 chopped green onions
- 1 tbsp sesame oil
- 1 tbsp vegetable oil (sunflower or peanut)
- 1 tbsp light soy sauce
- 1/2 tbsp dark soy sauce
- 1 tbsp Shaoxing rice wine (or mirin)
- 1/2 tbsp sugar
- A few leaves of Thai basil (optional, but recommended)
Preparation
1. Prepare the eggplant
- Cut the eggplant into 5 cm pieces , then each piece into sticks.
- Soak for 10 minutes in salted water to prevent it from absorbing too much oil. Drain and dry with a cloth.
2. Sauté the eggplant
- Heat vegetable oil in a frying pan or wok.
- Add garlic and ginger , sauté until fragrant .
- Add the eggplant and sauté over medium heat until tender and golden (about 5-7 min).
3. Season
- Add the soy sauces, rice wine and sugar . Mix well and let caramelize for 2 min .
- Drizzle with sesame oil and add Thai basil if using. Mix one last time.
4. Serve
- Sprinkle with green onions and serve hot with jasmine rice or as an accompaniment to a main dish.
💡 Tips
✔ For a less fatty eggplant, you can cook it in the oven at 200°C for 15 min with a drizzle of oil before adding it to the sauce.
✔ Add red pepper for a spicy version.
✔ This recipe can also be made with fried tofu or chicken for a more complete dish.
An ultra-fragrant dish, quick to prepare , which enhances Taiwanese 'Pingtung Long' eggplants!
An exceptional eggplant , appreciated for its ease of cultivation and its versatility in the kitchen !
