Create allergy card
← Browse ingredients

Long Eggplant

Long eggplant is an elongated variety of eggplant commonly grilled, stir-fried, braised, or added to curries.

Long Eggplant — illustrative ingredient image

About Long Eggplant

Long eggplant is an elongated cultivated eggplant with a slender, cylindrical or gently curved fruit. Skin colour may be purple, green, white, or striped depending on the variety, while the interior contains pale flesh and small edible seeds. It is commonly grilled, stir-fried, braised, steamed, or added to curries and other cooked dishes.

The flavour is mild and slightly vegetal, taking on smoke, sauces, and seasonings readily. Compared with rounder eggplants, its thin shape provides relatively long slices or pieces and a tender texture when fresh. Prolonged cooking makes the flesh soft and silky, while high heat can brown the skin.

Fresh fruits may be sold whole or cut. Colour, length, seediness, and skin thickness vary because “long eggplant” describes a shape group rather than one single cultivar. Preparation changes its firmness, surface browning, and moisture, especially between steaming, braising, grilling, and stir-frying.

Ingredient type
whole food

FOLLOW IT TO THE PLATE

Where will you meet it?

Explore the dishes that use this ingredient and their country and cuisine connections.

Explore linked dishes

ON A MENU OR LABEL

Find local names and written forms to help recognise this ingredient.

See local names

Where long eggplant appears

1 linked foods

Find foods to recognise by country and type. Recipes and products vary; these are recorded ingredient connections.

Showing 1–1 of 1

Sides

Ingredient connections awaiting review · Coverage is still growing, including packaged snacks.

Name examples awaiting language review. Confirm the specific food or product.

Local names for long eggplant

Names and romanised forms to recognise on menus and labels.

English

long eggplant

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Long Eggplant nutrition & diet

Long Eggplant nutritional value

Reference: Brinjal, purple, long, raw

Per 100 g of the edible portion of the stated reference food.

Calories
24kcal
Protein
1.9g
Carbs
2.0g
Fat
0.1g

Per 100 g edible portion. Shaheen et al., Food Composition Table for Bangladesh, University of Dhaka (2013), FAO repository. The energy cell reports (kcal) followed by kJ; these figures use kcal. Carbohydrate is available carbohydrate by difference. This reference describes the named food form, not every cultivar, brand or recipe.

Portions & preparation

Use the edible flesh and skin when retained, while excluding the stem and any damaged portions. Reference the preparation separately because eggplant can absorb substantial cooking fat and sauces. Grilling, steaming, braising, and stir-frying produce different final foods, especially when salted, coated, or combined with other ingredients.

Compare the right form: Match the reference to raw or cooked long eggplant, specifying skin retention, trimming, cooking method, and added fat.

Diet considerations

Long eggplant is a plant-derived fruit used as a vegetable and is suitable for plant-based dishes when uncombined. Compatibility changes in preparations containing meat, fish sauce, shrimp paste, dairy, eggs, or cereal-based coatings and sauces. Its carbohydrate pattern depends on serving size and accompanying rice, noodles, or other foods.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    Typically compatible
  • Vegetarian
    Typically compatible
  • Pescatarian
    Typically compatible
  • Keto
    Depends on the version
  • Paleo
    Typically compatible
  • Low-carb
    Depends on the version
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Vegetarian · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Pescatarian · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Keto · Depends on the version
Compatibility depends on the portion and preparation. A sourced carbohydrate amount for a defined serving is not available.
Paleo · Typically compatible
The plain form fits the conventional paleo food groups. Added ingredients and individual interpretations can differ.
Low-carb · Depends on the version
Compatibility depends on the portion and preparation. A sourced carbohydrate amount for a defined serving is not available.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: Food Composition Table for Bangladesh (2013) — 03_0005 ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .