Market Find: Talong

Divine Mesina gives you tips on buying and cooking talong.

The first cultivated eggplants were round and white, hence the name. But since they were found to bruise and scar easily, hybrids were developed. The most common kind is the purple-colored eggplant. There really isn’t a very pronounced difference in taste between purple and white/green-skinned eggplants—­both have the same pulpy, spongy, off-white flesh.
     
In Baguio City’s public market, these round eggplants are referred to as native eggplants. In some supermarkets in Manila, this variety goes by the label Thai eggplant. This variety can be used in recipes that call for regular purple eggplant. When buying, choose those that have shiny skin and are free of wrinkled and soft spots. Avoid those with holes, which likely will come with borers, or tiny worms, inside.

Eggplants that have been kept in storage for a long period of time develop a bitter taste, so be sure to cook and eat them soon after purchasing. Remember too that eggplants tend to quickly oxidize when sliced, making their white flesh turn slightly brown. To avoid this, soak the slices in water upon cutting.

Since eggplants contain a lot of air cells, they soak up much oil when fried. The cell walls of fried eggplants collapse once they cool down, and the oil leaks out. This explains why pritong talong looks like it is swimming in oil when served. If you want to enjoy eggplants in a healthier way, skip deep-frying; it’s better to grill, roast, broil, or steam them.

Photography by At Maculangan