Asian Eggplant Seeds
Asian eggplants are milder and have a more delicate taste than Western varieties. The slender fruits vary in color from white with lavender streaks to a glossy purple-black. They need no peeling. The skins are thin and tender, adding a slight texture and sweet flavor to the flesh. In Japan, eggplants are often used in tempura, baked and served with a dipping sauce made of ginger and soy sauce, braised or pickled. They are more typically braised or fried in China, while in India, they are usually stuffed with meat and spices and baked. The mild flavor and porous flesh make them a perfect ingredient in a Thai curry dish, as they absorb the neighboring flavors. This is definitely a summer vegetable, unable to withstand cool weather.
Eggplant Seeds - Long Ping Tung
Starting at
Eggplant Seeds - Purple Shine - Hybrid
Starting at
Eggplant Seeds - Millionaire Purple Hybrid
Starting at
Eggplant Seeds - Money Maker - Hybrid
Starting at
Eggplant Seeds - Thai Round
Starting at
Eggplant Seeds - Black Shine - Hybrid
Starting at
Eggplant Seeds - Petch Siam
Starting at
Eggplant Seeds - Konasu
Starting at
Eggplant Seeds - Kamo
Starting at
Eggplant Seeds - Purple Comet F1
Starting at
Eggplant Seeds - Kurume Long
Starting at
Eggplant Seeds - Shoya Long - Hybrid
Starting at
Eggplant Seeds - Choryoku - Hybrid
Starting at
Eggplant Seeds - Purple Thai Round
Starting at
Eggplant Seeds - Bride F1
Starting at
Eggplant Seeds - Kyoto Egg - Hybrid
Starting at
Eggplant Seeds - Togo
Starting at
Eggplant Seeds - Mizuno Takumi - Hybrid
Starting at
Eggplant Seeds - E-Star - Hybrid
Starting at
Eggplant Seeds - Ao Daimaru
Starting at