• Grown, sold, and described by Bunny Hop Seeds
  • Time to maturity: midseason
  • Shape: long
  • Color: deep glossy purple
  • Approx. number of seeds per pack: 20+

“Batac” (Batac Long Purple) is a reflection of my opinion that when it comes to eggplants, farmers in the Philippines have got it goin’ on! This is the third eggplant variety I have tried from my friend Adobo in the Philippines, and like the first two, it is a new favorite. Batac makes a beautiful tender and sweet eggplant with richly cassia-hued skin. I like these picked very young, made into Tortang Talong. I will get a nice picture of the yummy dish this coming season, but this is how you make it:
Take about 4 to 6 young slender eggplants and grill (or roast/broil) them until the color of skin turns almost black. The flesh will be quite soft. Let the eggplants cool for a bit, then peel off the skin, leaving the stem cap intact. Crack 2 to 3 eggs into a flat bowl or tray and beat well, adding salt and pepper to your taste. Take the eggplants by the stem end and dip into the beaten eggs. Fry in your favorite cooking oil on each side (I use a skillet) about 3 minutes on each side. This is very good with steamed rice, but even if eaten alone, it really shines with your favorite spicy sauce (banana ketchup, spicy ketchup, hot sauce, whatever you like).

6 in stock

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