Ping Tung Long Eggplant Seeds | Asian Variety | Non-GMO | Heat Tolerant | 75 Days

Ping Tung Long Eggplant Seeds – Asian Heirloom Variety

The Ping Tung Long Eggplant is a beloved Taiwanese heirloom variety prized across Asian cuisine for its slender, 12–18 inch purple-red fruits, exceptional sweetness, and tender skin that requires no peeling. Vigorous, productive, and built for warm-season growing, Ping Tung consistently delivers up to 20 fruits per plant in 75 days — making it one of the most reliable long eggplants for home gardeners and market growers alike.

Disease resistant and highly tolerant of heat and humidity, this non-GMO, organic variety thrives where other eggplants struggle. Its mild, sweet flavor and thin skin make it uniquely versatile — delicious raw, stir-fried, braised, steamed, baked, grilled, or curried.

Variety Details

• Type: Asian long eggplant — heirloom, open-pollinated, non-GMO
• Fruit: 12–18 inches long, slender, purple-red with green calyx
• Yield: 12–20 fruits per plant
• Days to Maturity: 65–75 days
• Skin: Thin — no peeling required
• Flavor: Sweet, mild, retains sweetness even when eaten raw
• Disease Resistance: Resistant to wilt; tolerates heat and high moisture
• Season: Warm-season annual — summer crop

Starting Seeds Indoors

• Start seeds indoors 6–8 weeks before last frost or 8 weeks before expected transplant date.
• Sow ¼ inch deep in seed-starting mix; maintain soil temperature of 75–85°F for best germination.
• Germination typically takes 7–14 days with consistent warmth — bottom heat is recommended.
• Transplant outdoors only after soil is consistently warm in late spring or early summer.

Growing Tips

• Plant in full sun in rich, well-draining soil; space plants 18–24 inches apart.
• Apply a balanced fertilizer at transplanting; avoid excessive nitrogen, which promotes foliage over fruit.
• Keep soil consistently moist — mulch around the base to retain moisture and regulate soil temperature.
• Stake plants as fruits develop to prevent branches from breaking under the weight of a heavy harvest.

Culinary Uses

• Stir-fries — classic pairing with bean sprouts, peppers, garlic, and tomatoes
• Braised and steamed dishes in Chinese, Taiwanese, and Southeast Asian cuisine
• Deep-fried, baked, or grilled as a side dish
• Stuffed with meat or vegetable fillings
• Curries and Caribbean stews
• Eaten fresh and raw — the sweet, thin-skinned fruit needs no preparation