Eggplant 'Pingtung Long' organic

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 (???? - 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 !