Long eggplant, or lamba baingan, features an elongated shape and smooth purple skin. Known for its tender flesh and mild taste, it's used in stir-fries, dry sabzis, and regional dishes like sambhar or vangi bhath. This variety cooks quickly and holds its shape well, making it easy to incorporate into quick meals. It can be sliced or chopped for even cooking. Select long eggplants that are firm, slender, and free from soft spots. Lamba baingan is favored for its quick prep time and versatility in both traditional and modern recipes.