Asian Eggplant
 

I am growing five different varieties this year of Asian eggplants. From the descriptions I have, looks like most are small and all but one are eaten when they are green except one that you eat before it turns yellow. That one I have no idea what the first color is.

Anybody else grown any Asian type eggplants? I've grown Black Beauty, a pink type and a white. I have never seen where you eat a green colored eggplant before. How do the Asian eggplants taste compared say Black Beauty, which is my favorite.

Also, do the Asian plants get flea beetles bad too?

I grew Ping Tung Long last year. I liked it. I wish that they didn't turn brown when cooked on a grill. They come off the grill looking like bratwurst.

This year I have a Thai Green, a round Thai purple, and "hairy eggplant."

In general, asian eggplants have thinner skin, less seedy, milder taste even when mature. I'd probably also argue they have a higher water content. They have less dense flesh and usually have more give or shrinkage when cooked, but the end result is usually more creamy texture.

Besides Ping Tung, Ma-Zu I really liked some of the japanese eggplants kamo and mitoyo.

One of the ones I have is S. ferox, the Hairy-fruited eggplant. The description that came with mine is a small fruit, the "hair" is similar to a kiwi fruit and is brushed off before cooking; harvest fruit before the color turns yellow.

Is that one of the same ones you have Cole?

Here is the descriptions I have on my other ones. Any sound familiar to you?

#28 medium size, pick fruit when about 1 1/2", light green in color, with some green striping, shape is a flattened round shape.

#00 Solanum melonga L. - Ma Khuea Khao, light green, harvest before fruits are 8" long, about 80 days from seed to harvest.

#27 - Slightly egg-shaped, pick fruit when light green in color, size can be larger than an egg and smaller than a coconut but tastes best when small.

#3 - 'normal size' small, round shape, bigger than a pea and smaller than a plum, harvest when light green in color.

Grilled bratwurst with spicy mustard. Yum! : )

[QUOTE=Scooty;541087]In general, asian eggplants have thinner skin, less seedy, milder taste even when mature. I'd probably also argue they have a higher water content. They have less dense flesh and usually have more give or shrinkage when cooked, but the end result is usually more creamy texture.

Besides Ping Tung, Ma-Zu I really liked some of the japanese eggplants kamo and mitoyo.[/QUOTE]

Scooty... Is there alot of difference between the eggplants from Thailand and Japanese?

With some of the ones I got saying they are pea to plum size, it doesn't sound like they would easily make eggplant parmesan. So how do folks eat these?

I am attempting to grow Ping Tung this year. Attempting = I had three plants growing in 2" containers until our cat squashed one yesterday... 2 plants left.

I want to buy some eggplant transplants locally. It has been so long since we ate eggplant grown in a home garden - I forget what it tastes like.

[QUOTE=Starlight;541091]Scooty... Is there alot of difference between the eggplants from Thailand and Japanese?

With some of the ones I got saying they are pea to plum size, it doesn't sound like they would easily make eggplant parmesan. So how do folks eat these?[/QUOTE]

I dunno about a difference in yield or taste between Thai or Japanese eggplants. I haven't grown the grown the first. I vaguely recall eating a Thai green eggplant when I was traveling once, but I'm not huge on eggplants to begin with, so I can't really remember enough to compare it. Though, I can say that the difference between the long thin chinese and japanese eggplants varieties is very subtle.

As far as using them, Kamo is probably half the size of something like Black Beauty. Due to availability, I've know of expats subbing in asian eggplants over those traditionally used in the mediterranean, and usually, they simply use more of them size fruit size is smaller. On the other hand, some people actually choose to use japanese eggplants over italian vars for their eggplant parmesan because they're looking for a creamer texture or milder taste. So it all depends.

[QUOTE=AlittleSalt;541092]I am attempting to grow Ping Tung this year. Attempting = I had three plants growing in 2" containers until our cat squashed one yesterday... 2 plants left.

I want to buy some eggplant transplants locally. It has been so long since we ate eggplant grown in a home garden - I forget what it tastes like.[/QUOTE]

Bad kitty. Do the leaves on your Ping Tung have any kind of smell that your kitty thinks it is like catnip plants? :lol:

I didn't put out any eggplants last year here. The year before I had the flea beetles so bad. I'd kill eggs off every leaf and come back a few hours later to find the nasty critters had laid double the egg amounts again. Other than hand squishing, I couldn't find anything to get rid of them.

I am thinking about netting the plants this year from the start, once they go outside and just raise the netting up as need be and hand pollinating.

Yeah, that's it, Starlight, same one.

Speaking of eggplant, I haven't had Rosa Bianca yet. I want to try that one. I am also tempted to order the mix of mini-eggplants that Johnny's sells: Hansel, Gretel, and Fairy Tale.

Sevin kills flea beetles. I try not to use it, but flea beetles on eggplant are the most compelling case I have seen for Sevin being necessary.

The cats were playing. The eggplants are now outside on a table. There's no room for cats to jump up on the table or on them, so unless a buzzard lands on them - they should be okay. We do have a tower on the property that buzzards think of as their breeding grounds, so...

[QUOTE=Scooty;541096]I dunno about a difference in yield or taste between Thai or Japanese eggplants. I haven't grown the grown the first. I vaguely recall eating a Thai green eggplant when I was traveling once, but I'm not huge on eggplants to begin with, so I can't really remember enough to compare it. Though, I can say that the difference between the long thin chinese and japanese eggplants varieties is very subtle.

As far as using them, Kamo is probably half the size of something like Black Beauty. Due to availability, I've know of expats subbing in asian eggplants over those traditionally used in the mediterranean, and usually, they simply use more of them size fruit size is smaller. On the other hand, some people actually choose to use japanese eggplants over italian vars for their eggplant parmesan because they're looking for a creamer texture or milder taste. So it all depends.[/QUOTE]

I appreciate the information. :D I may get some Kamo seeds. Add some culture to the garden. :lol: I had read on some other TV threads where folks said they liked it.

[QUOTE=Cole_Robbie;541100]Yeah, that's it, Starlight, same one.

Speaking of eggplant, I haven't had Rosa Bianca yet. I want to try that one. I am also tempted to order the mix of mini-eggplants that Johnny's sells: Hansel, Gretel, and Fairy Tale.[/QUOTE] I have had Fairy Tale before. That was my first taste of one other than Black Beauty. The neighbor grew them. I thought it was really bitter, but since neither of us knew to pick them, it was probably our fault we didn't care for it.

[QUOTE=Cole_Robbie;541101]Sevin kills flea beetles. I try not to use it, but flea beetles on eggplant are the most compelling case I have seen for Sevin being necessary.[/QUOTE] I guess I better pick me up some while it is still available. Did you #5 or #10. I don't like chems on food plants if at all possible, but I can't spend all day, everyday trying to hand kill them.

[QUOTE=AlittleSalt;541106]The cats were playing. The eggplants are now outside on a table. There's no room for cats to jump up on the table or on them, so unless a buzzard lands on them - they should be okay. We do have a tower on the property that buzzards think of as their breeding grounds, so...[/QUOTE]

Keep an eye on the backside of your leaves. Check each leaf. Even small seedlings will get flea beetles if you have them TX. If you see clusters of yellow eggs, squish em!

I do have some extra seeds of all the above if anybody wants some, just pm me.

[QUOTE=Starlight;541125]I appreciate the information. :D I may get some Kamo seeds. Add some culture to the garden. :lol: I had read on some other TV threads where folks said they liked it. [/QUOTE]

Again, I'm really not a huge fan of eggplant, so my taste may vary from yours. However, if you're going to pick a japanese eggplant, I'd probably recommend mitoyo and kamo in that order. To me, Mitoyo is sweeter and with less "richness". It grows out to roughly the size of a navel orange or maybe a small red star grapefruit.

Oh I should add, if you cook eggplant Parmesan with asian eggplant instead of some traditional med variety, the end result is not something everyone is going to like. Expats usually have to mod their recipes to try to imitate original consistency. less dense eggplant + lots of sauce = a mushier dish. Of course not everyone likes a lot of sauce.... I think this is why a lot of faux steak dishes that use eggplants use mediterranean varieties when they grill, since they keep shape and don't shrink much.

[QUOTE=Scooty;541131]Again, I'm really not a huge fan of eggplant, so my taste may vary from yours. However, if you're going to pick a japanese eggplant, I'd probably recommend mitoyo and kamo in that order. To me, Mitoyo is sweeter and with less "richness". It grows out to roughly the size of a navel orange or maybe a small red star grapefruit. [/QUOTE]

Thank you for the advice. I have got to quit watching all these international cooking shows. Makes me want to try and grow some of the stuff I see them cooking with. :lol: :D I googled Mitoyo . It does look to be a good one to try. :)

Cole.... While I was googling for Mitoyo, I noticed Baker Creek said that Hansel attracted the most bugs. You may want to re-think that one.

[QUOTE=Starlight;541142]Thank you for the advice. I have got to quit watching all these international cooking shows. Makes me want to try and grow some of the stuff I see them cooking with. :lol: :D I googled Mitoyo . It does look to be a good one to try. :)

Cole.... While I was googling for Mitoyo, I noticed Baker Creek said that Hansel attracted the most bugs. You may want to re-think that one.[/QUOTE]

I remember eating a japanese version of eggplant parmasean. It was using a japanese eggplant but they went quite light on the sauce. Tasted fine to me. Eggplant was super soft, even with skin on; thickcut you don't need a knife, but you barely taste the eggplant though. The slightly bitter/mature taste on some of the med varieties is something a lot of people like I think in heavier dishes.

My family always used the dust more than the spray. I think it 5%.

Flea beetles are a problem for me in the early spring. Once the plant grows out of it, hopefully you won't have to keep applying the Sevin.

I am growing the green eggplants. They have firm flesh and mild taste. I use it in cooking that allows flavors to soak into it. They are strong growers and resistant to nematodes.

Response to Starlight below: No, I do not salt the eggplants to get moisture out of them. It is the opposite with my cooking, I want them to get mushy and soft in my prepared dishes. Imagine chicken in cream of mushroom with eggplants simmered till everything is soft but not falling apart.

Flea beetles are a problem for me in the early spring. Once the plant grows out of it, hopefully you won't have to keep applying the Sevin.[/QUOTE]

How I miss my flea beetles! I used to moan and groan when my eggplants were infested with them for the first time, about 7 years ago. After a while though, there was an almost Zen-like peacefulness that came over me as I looked for and then squished with my bare fingers those quick-silver jumpers. I began to think of myself as the Flea Beetle Whisperer, as I became an expert in turning over leaves without disturbing them. Alas, they are long gone now, taken over by the spider mites. There is no fun in "finding" them, they are everywhere, top, bottom and sides of every leaf of every plant in both my front and back gardens! :x I've tried every control advised here on TVille; they are impossible to eradicate and I can only hope that one day our drought in CA will be over and the dry hot dusty conditions they love will be gone.

[QUOTE=Cole_Robbie;541146]My family always used the dust more than the spray. I think it 5%.

Flea beetles are a problem for me in the early spring. Once the plant grows out of it, hopefully you won't have to keep applying the Sevin.[/QUOTE]

Thanks! I am hoping not to have such a big problem this year. Crossing toes and fingers. I'm planting everything out later too, so hopefully most of the beneficials will out by then. I try and stay away from spraying, but sometimes when it comes to the level of economic loss, you gotta pull out the big guns.

[QUOTE=HiPoha;541170]I am growing the green eggplants. They have firm flesh and mild taste. I use it in cooking that allows flavors to soak into it. They are strong growers and resistant to nematodes.[/QUOTE] Glad you joined in! :D It's always nice to here how different folks like their veggies and how they use them. With the green ones, do you have to salt them to get liquid out before cooking with them, so they not mushy?

[QUOTE=peebee;541178]Flea beetles are a problem for me in the early spring. Once the plant grows out of it, hopefully you won't have to keep applying the Sevin.[/QUOTE]

How I miss my flea beetles! I used to moan and groan when my eggplants were infested with them for the first time, about 7 years ago. After a while though, there was an almost Zen-like peacefulness that came over me as I looked for and then squished with my bare fingers those quick-silver jumpers. I began to think of myself as the Flea Beetle Whisperer, as I became an expert in turning over leaves without disturbing them. Alas, they are long gone now, taken over by the spider mites. There is no fun in "finding" them, they are everywhere, top, bottom and sides of every leaf of every plant in both my front and back gardens! :x I've tried every control advised here on TVille; they are impossible to eradicate and I can only hope that one day our drought in CA will be over and the dry hot dusty conditions they love will be gone.[/QUOTE]

Oh no! I feel for you! I've had a couple, but usually I don't have my glasses on when working with the plants, so my face right up in the foliage. Usually if I see any it is right after watering and they run along the edge of the containers and I will chase em til I squish em. Want me to send you some flea beetles? Send you back down memory lane. Keep you from getting rusty. :lol:

In all sincerity, I hope you can find something that works. Don't know if your area has been getting rain or not, but hopefully the drought will end soon.

I started only a few plants of Ma-Zu, Hari, Tsakoniki, and I'm waiting for Pintung Long
to sprout.

[QUOTE=roper2008;541644]I started only a few plants of Ma-Zu, Hari, Tsakoniki, and I'm waiting for Pintung Long
to sprout.[/QUOTE]

Roper... This your first time trying those? I googled them and Ma-Zu is something else to see. Looks like the fruits are really long in the pic. I liked how Hari said it was sweet.

Which, by the way, those of you that have grown the green Asian varieties, do you happen to know do they ripen faster than say Black Beauty? Also, about how many fruits per plant? I'm trying to figure out about how many plants I will need to grow. I don't know if you can just freeze the eggplant alone, but it rough when you suddenly get an urge for eggplant Parmesan in the middle of winter and none is available at stores.

The ones I grow look like the Louisiana Green Long Eggplant. Once the plant starts bearing with the help of hand pollination, you can have about three nice fruits per plant per week. You can get the UH long green eggplant seeds from here:
[URL]http://www.ctahr.hawaii.edu/seed/seeds.asp[/URL]

Aloha HiPoha, I used to live on Oahu many years ago, near Punahou school. Never had a garden while there though. Now I am in dry So. CA, conditions very different from HI. I have ordered from UH before, very reasonable prices. Wonder if the green eggplants will grow well here; the Japanese ones do. Would you say the taste and texture are about the same as the Japanese purple ones?

Hello Peebee: Glad to hear you lived here in Hawaii, great place. The green eggplant is firmer than the long Japanese eggplant. It does not have that "bite" on the tongue that the purple ones have. Taste is on the mild side, not bitter at all. I think the green eggplant from UH will grow in dry sunny weather as long as it gets watered twice a day. I have them growing in 25 gallon half barrels. I use a large plastic bag and 3 foot high wire fencing over the containers to incubate the seedlings till they are about 2 feet high (a month). The UH seed program is very cheap and you get lots of seeds for the $1 Home Garden Package that are also postpaid.

Yeah, more people should use the UH offer.
When you say "bite" what exactly do you mean? To me, eggplants have no bite, they are not firm or spicy. Do you mean maybe bitter?
Can you use them in tempura or will they fall apart, as you mentioned earlier that you like these green ones cuz they become so soft in cooking? We also use them in Asian dishes like mabo nasu, subbing the eggplant(nasu) for the tofu here.
It's too late to order seeds, I am already growing my Japanese eggplants for the summer, but I will order these later this year to get fresh seeds.
Mahalo HiPoha.

Hello again Peebee. Maybe it has to do with personal physical tasting. By "bite" I mean the eggplant will cause the tongue to feel a pinch, either on the top or sides. There are few vegetables that does this to me. Maybe other people don't have this happening to them. The green long eggplant will make great tempura, I have tried it. Should work in mabo nasu as well. I like them in cream style dishes best.

Ok I'll definitely get seeds from UH then, along with some lettuce later this year.
Thanks.

[QUOTE=HiPoha;541757]The ones I grow look like the Louisiana Green Long Eggplant. Once the plant starts bearing with the help of hand pollination, you can have about three nice fruits per plant per week. You can get the UH long green eggplant seeds from here:
[URL]http://www.ctahr.hawaii.edu/seed/seeds.asp[/URL][/QUOTE]

Aggggggg ! I shouldn't have looked. :lol: I spent hours and hours going through all their seed, making a list of what to order. Some really different and unusual varieties I hadn't seen before. :D

[QUOTE=Starlight;541727]Roper... This your first time trying those? I googled them and Ma-Zu is something else to see. Looks like the fruits are really long in the pic. I liked how Hari said it was sweet.

Which, by the way, those of you that have grown the green Asian varieties, do you happen to know do they ripen faster than say Black Beauty? Also, about how many fruits per plant? I'm trying to figure out about how many plants I will need to grow. I don't know if you can just freeze the eggplant alone, but it rough when you suddenly get an urge for eggplant Parmesan in the middle of winter and none is available at stores.[/QUOTE]

The Ma-Zu I grew last year. It is very long and light purple. Hari is new to me this year.

Nice thread and info, here's my take.

Eggplant is one of my favorite vegies, I usually grow Black Beauty, Ichiban (long Japanese) and a small Greek variety we use for stuffing (with rice mix), among others.

Simplest way to cook/eat it is: grill on hot coals until soft, peel charred skin, cut into medium chunks, salt and olive oil, scoop into pita bread and enjoy.

To make Baba Ghannouj (eggplant and tahine dip), starting with charbroiled, mush the meat with tahine (sesame paste) freshly mushed garlic, and lemon juice. Sprinkle with EVO and savor with pita or veggie sticks.

To minimize the bitterness that someone mentioned, keep plants very well watered in summer. Harvest fruit when moderately young (or before they get old and softer), before the seeds fully mature -that's the main source of the bitterness.