I saw Filipino Eggplants at the Market today so I thought I’d give them a try. I don’t know if mine were typical or not but seemed to have a very thick skin so I removed it.
I thought they seemed more dense than Chinese Eggplants so I broiled them till they had crispy ends.
I made a thin not sweet Asian Style Inspired sauce and added it to the Eggplant along with sautéed green onions and chopped cilantro, and green onion tops.
The ends stayed crispy that way.