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A tiny (1 to 2 inches in diameter) eggplant that ranges in color from green to white to green with white stripes. Thai eggplant has a crunchy, slightly bitter flesh that lends itself to pickled condiments, such as nam prik. It can be found in Thai markets and should be refrigerated, tightly wrapped in a plastic bag, for up to 1 week.
The Thai eggplant (Thai: มะเขือ; IPA: [makʰɯːa]), also known as Kermit eggplant, is a variety of eggplant used primarily in Thai cuisine. The most common eggplants in Thai cooking are the round white or green ones about the size of a golf ball.
Thai eggplants are essential ingredients in curry dishes. In red curry, thai eggplants are quartered and cooked in the curry sauce where they become softer and absorb the flavor of the sauce.
In many Thai restaurants in the United States, Thai eggplants are usually replaced by the large purple eggplants common in that country.
Thai eggplants can be found in most Asian markets.
 The flowers of the Thai eggplant |
 The fruit of the Thai eggplant. The white residue on the leaves is common. |
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 | Food Lover's Companion. Food Lover's Companion. Copyright © 2001 by Barron's Educational Series, Inc. All rights reserved. Read more |
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| Wikipedia. This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Thai eggplant". Read more |
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