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honu · August 5, 2006

Hi Grub,
Waimanalo Long is the standard here.
Here's the University of Hawaii link:
http://www.ctahr.hawaii.edu/seed/seeds.asp#eggplant
Mild flavor. No need to salt or soak or anything. I like to simply chop and stir fry w/ lots of Thai basil leaves, garlic, Hawaiian red chili peppers, scallions, Thai yellow bean sauce (oyster sauce or fish sauce can be substituted if you can't find this), and tofu (or chicken, fish, or whatever you like).
Also great on a skewer w/ other veggies, drizzled w/ oil and grilled using kiawe (mesquite) charcoal, served w/ dipping sauce.
As for the other varieties, I will be learning along with you, LOL. My Thai friends advise to pick them early before they mature and get bitter.
Happy growing!

August 5, 2006	#4
honu Tomatovillian™ Join Date: Feb 2006 Location: Hawaii Posts: 270	Hi Grub, Waimanalo Long is the standard here. Here's the University of Hawaii link: http://www.ctahr.hawaii.edu/seed/seeds.asp#eggplant Mild flavor. No need to salt or soak or anything. I like to simply chop and stir fry w/ lots of Thai basil leaves, garlic, Hawaiian red chili peppers, scallions, Thai yellow bean sauce (oyster sauce or fish sauce can be substituted if you can't find this), and tofu (or chicken, fish, or whatever you like). Also great on a skewer w/ other veggies, drizzled w/ oil and grilled using kiawe (mesquite) charcoal, served w/ dipping sauce. As for the other varieties, I will be learning along with you, LOL. My Thai friends advise to pick them early before they mature and get bitter. Happy growing!