Asian Eggplant, as the name implies, is traditionally grown in South and East Asia, and exists in a wide variety of shapes and colours under names like Purple, White Princess, Oval Green, and Pingteng Long. Today’s seed catalogues are full of such awesome ingredients, many of which were brought here to Canada by recent waves of immigrants.
Narrower and with a milder taste than the eggplants we’re used to seeing in North America, its comparatively thin skin make Asian Eggplant sensitive to low temperatures and should be harvested young and consumed soon after. They are tremendous, brushed with a bit of oil, sprinkled with salt and pepper and grilled.
With files from Simcoe Research Station publication “New Crops, Old Challenges: Tips and tricks for managing new crops!” and the Ontario Ministry of Agriculture, Food and Rural Affairs. Image provided by Prof. Glen Filson.