The long fruits of ‘Ping Tung Long’ eggplant are sweet and tender with no hint of bitterness.
Eggplant contains fiber, potassium, Vitamins B1 and B6, folate and magnesium. By itself, it is very low in calories. Eggplant should always be cooked, thus giving it a soft, creamy, silky texture and a mild taste. While many culinary sources will warn you to salt eggplant in advance to take away its bitterness, this step isn’t necessary with the varieties we grow. Old varieties do have some bitterness in the seeds and flesh, but newer varieties have been developed and do not have this trait.