Eggplant Ping Tung Long

approx 50 seeds

Availability: Out of stock

$4.95

Details

A very high yielding variety producing up to 20 long and narrow fruits per plant.

How To Grow

Sow seeds 6mm (¼in) deep into damp soil, firm down gently and keep moist. Seedlings emerge in 10-14 days.Use a short stake in exposed areas. Keep moist and feed every 2-3 weeks.

When To Plant

Spring and Summer, Autumn too in tropical areas.

Sow

Spring, Summer, Autumn

Soil Type

well drained

When

Spring and Summer, Autumn too in tropical areas.

Where

Direct where they are to grow or in seed trays of seed raising mixture.

How Sow

Sow seeds 6mm (¼in) deep into damp soil, firm down gently and keep moist. Seedlings emerge in 10-14 days.

Care

Use a short stake in exposed areas. Keep moist and feed every 2-3 weeks.

Our Seed Guarantee

If you are not completely satisfied with these seeds Mr. Fothergill's will gladly replace them for free. Performance subject to growing conditions.

Learn More

Recipe

Grilled Eggplant Ping Tung Long

Grilled Eggplant Ping Tung Long

Ingredients

1 large (about 700g) eggplant Ping Tung Long
2 tablespoons caster sugar
1 tablespoon salt
1 tablespoon turmeric powder
125ml (1/2 cup) mustard seed oil

Instructions

  1. Cut the eggplant crossways into 2cm-thick slices. Place the slices, in a single layer, on a large plate. Combine the sugar, salt and turmeric in a small bowl. Evenly sprinkle the eggplant slices with half the turmeric mixture. Turn the eggplant slices over and repeat with the remaining turmeric mixture.

  2. Cover with plastic wrap and place in the fridge for 3 hours to develop the flavours.

  3. Heat the oil in a frying pan over medium-high heat. Add 3 slices of eggplant and cook for 2 minutes each side or until eggplant is tender and golden. Transfer to a plate lined with paper towel to drain. Repeat with the remaining eggplant slices, reheating pan between batches. Serve immediately.

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