Comments on: Tagaytay Talong / Eggplants / Aubergine

By: Josie Soriano

Josie Soriano — Sun, 24 Jul 2005 23:10:49 +0000

Had the pleasure of buying these eggplants and it has become
a habit for me to look for the stall. I had been to all
groceries and even in Divisoria stall of vegtables and had
never seen anything like this. I hope that they will conti-
nue to produce these eggplans all year round.

By: Gigi Rodriguez

Gigi Rodriguez — Fri, 22 Jul 2005 12:38:17 +0000

The produce is from Woodberry Farms and you can email me at gsa@yahoo.com to know more about our eggplants and for your needs.

By: Chris

Chris — Mon, 18 Jul 2005 20:40:15 +0000

Those eggplants look great! My favorite recipe is also the simplest, just saute some garlic and onion in olive oil, being careful not to let them brown but they should be cooked enough to have aqcuired a mildly sweet taste and a soft, silky texture. Remove from the pan and set aside. Add the eggplants to the pan (eggplants should be sliced on the diagonal, about 1/5in. thickness) and cook until it starts to brown, put back the reserved onions and garlic, add a generous dash of balsamic vinegar. Turn away from the pan because the quickly evaporating vinegar is quite nasty on your nose :) Season with salt and pepper, then at the last minute, add some freshly torn basil leaves. I swear this will transport you to Italy when you taste it!

By: Marketman

Marketman — Mon, 18 Jul 2005 07:02:03 +0000

Bogchief…I wouldn’t stretch out that far…grimace to eggplant link, that is. To my knowledge no eggplant in any of McDonald’s food offerings…heehee

Wow, eggplant with something sweet rather than savory. Gotta try me some of that!

By: joey

joey — Sun, 17 Jul 2005 19:44:16 +0000

Ooooh! I have always wondered who (or what) Grimace was…The eggplants look great and are one of my favorite vegetables. Although someone told me they hardly have any nutritional value (I hope that’s not true!) I love them dearly. The eggplant “chips” idea (batter-dipped and fried) sounds good for those chubby ones…I have had a dish at Spanish restaurant in Makati (Gaudi, in Greenbelt) that serves similar eggplant “chips” (although made with the smaller eggplants) drizzled with molasses (or any kind of sweet syrup would do I suppose)…I think it is called Berenjenas a la Malaguena (not sure). It’s quite a stellar combination.

By: bogchief

bogchief — Sun, 17 Jul 2005 04:10:57 +0000

Seeing the crayola-like color purple reminded me of Grimace. Could he be a European eggplant? Another theory for you, Marketman.