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Thai eggplants can have an elongated, cylindrical shape to a small, globular shape, averaging 2-3 centimeters in diameter. The outer skin is smooth and glossy and ranges from dark green, light green, to white. The vivid green hues begin at the fruit's stem and then fade to a creamy white in a striping pattern. The inner flesh is pale green to white and contains many small, brown, edible seeds. Thai eggplants are crunchy and mild with a slightly bitter taste.
Seasons/Availability
Thai eggplants are available year-round.
Current Facts
Thai eggplants, botanically classified as Solanum melongena, are members of the Solanaceae, or nightshade family, along with potatoes, tomatoes, and peppers. Also known as Round eggplant, Makua pot, and Ma keua praw, Thai eggplants are the given name to many eggplant cultivars of all sizes, shapes, and colors. Thai eggplant varieties are known for containing some of the smallest cultivated eggplant varieties in the marketplace and the most common varieties found are Petch Siam, Tiger hybrid, Green Doll, and the Kermit hybrid.
Nutritional Value
Thai eggplants contain dietary fiber, potassium, manganese, and antioxidants.
Applications
Thai eggplants can be consumed in both raw and cooked applications such as grilling, frying, baking, pureeing, stewing, stuffing, and pickling. This eggplant is unique because unlike other eggplant varieties that require cooking, it can be used in raw preparations, such as salads and crudite. The seeds are edible but can be difficult to chew. In cooked applications, Thai eggplants are most commonly used in curries, and when cooked they become soft and soak up the sauce with ease. They can also be sliced and added to stir-fries or battered and fried into a tempura side dish. Thai eggplant pairs well with aromatics such as garlic, ginger, and onions, herbs such as basil, oregano, cilantro and parsley, nightshade family members including tomatoes, potatoes, and peppers, as well as coconut milk, soy sauce, shellfish, and poultry. Thai eggplants will keep up to three days when stored in a cool and dry place.
Ethnic/Cultural Info
Thai eggplants are most popularly used in Thailand in Thai curry to add texture and flavor. This dish incorporates eggplants with curry paste, basil, chilies, coconut cream, kaffir limes, and any meat or vegetables of choice. In Thailand, eggplants are a common household ingredient and are typically used in curry dishes, pickling, and adding raw to nam prik, a Thai chili sauce made with fermented shrimp paste. They are also consumed raw as a crunchy afternoon snack.
Geography/History
The Thai eggplant's ancestry can be traced to India, where eggplant grows both wild and domestically. From India, many varieties of eggplants were distributed and shared along trade routes in Asia and each region began creating their own hybrids and new eggplant varieties, like the Thai eggplant. Today, Thai eggplants can be found in farmers markets and specialty grocers in Asia, Europe, and the United States.
Grant Park Farmers Market
1040 Grant St SE Atlanta, GA 30315 United States
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Thai eggplants: These small, vibrant fruits vary in color from dark green to white with a striped pattern that transitions from green at the stem to creamy white. Measuring 2-3 centimeters in diameter, their crunchy texture and mild flavor have a slightly bitter edge. The inner pale green to white flesh is filled with tiny, brown edible seeds, adding to their unique character.
Thai eggplants are remarkable as they can be consumed raw, unlike many other eggplant varieties that need cooking. Commonly used in curries, they soak up sauces beautifully when cooked. They pair well with ingredients like garlic, basil, coconut milk, and poultry. For the best quality, store them in a cool, dry place, where they will last up to three days. Their seeds are edible but can be tough to chew, making this versatile vegetable unique in both texture and flavor.
Fresno Evergreen
Thai eggplants belong to the nightshade family, which includes potatoes, tomatoes, and peppers. They are also called Makua pot, Ma keua praw, and Round eggplant. These versatile vegetables come in various sizes, shapes, and colors, with popular varieties like Petch Siam, Tiger hybrid, Green Doll, and the Kermit hybrid. Thai eggplants are rich in dietary fiber, potassium, manganese, and antioxidants.
Thai eggplants originated in India, where eggplants grow both in the wild and in cultivation. Through trade routes in Asia, different regions developed their own hybrids, resulting in unique varieties like the Thai eggplant. Today, these eggplants are widely available in farmers markets and specialty grocery stores across Asia, Europe, and the United States.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
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(619) 295-3172 [email protected]
Thai Eggplant: Thai eggplants are a staple in Thai cuisine, commonly featured in dishes like Thai curry, where they provide texture and flavor alongside ingredients like basil, chilies, coconut cream, and kaffir limes. They are versatile and can be pickled, added raw to nam prik— a chili sauce with fermented shrimp paste—or eaten raw as a crunchy snack, making them a household ingredient in Thailand.
Specialty Produce
1929 Hancock St Suite 150, San Diego, CA 92110
View on Instagram
(619) 295-3172 [email protected]
Thai Eggplant from Fresno Evergreen..Thai eggplant has a smooth and glossy outer skin that transitions in color from dark green or light green to white, often creating a striped pattern that fades towards the creamy white end. These small eggplants average 2-3 centimeters in diameter and have pale green to white flesh packed with numerous small, edible brown seeds. Their flavor is mild and crunchy with a subtle hint of bitterness.
Fresno Evergreen Farms
Fresno ,CA
+15593854959
Thai eggplants: Thai eggplants are versatile and can be enjoyed both raw and cooked. Unlike most eggplants, they can be eaten raw in salads or as crudité. They are commonly used in curries, soaking up sauces beautifully when cooked. They pair well with garlic, ginger, basil, tomatoes, and coconut milk. When stored in a cool, dry place, they stay fresh for up to three days. Their seeds are edible but tough to chew, adding an interesting texture.
Turnips Borough Market
43 Borough Market, London SE1 9AH, United Kingdom
+44 20 7357 8356
Thai eggplants are part of the nightshade family, sharing their botanical roots with potatoes, tomatoes, and peppers. They are known for some of the smallest cultivated varieties on the market. Common types include Petch Siam, Tiger hybrid, Green Doll, and Kermit hybrid. They are not only versatile in size, shape, and color but also nutrient-rich, offering dietary fiber, potassium, manganese, and antioxidants.
Raya Grocery
+442074075556
Stoney St, London SE1 1TL, United Kingdom
Thai eggplant: The Thai eggplant originates from India, where eggplants grow both wild and domestically. Through trade routes in Asia, different regions developed their own hybrids, resulting in unique varieties like the Thai eggplant. Today, it is commonly found in farmers markets and specialty grocers across Asia, Europe, and the United States.
Fresno Evergreen
Thai Eggplant from Fresno Evergreen….Thai Eggplant: Thai eggplants are essential in Thai cuisine, often used in curry dishes to provide texture and flavor. They pair well with curry paste, basil, chilies, coconut cream, kaffir limes, and a choice of meat or vegetables. Besides curries, they are enjoyed raw, pickled, or incorporated into nam prik, a flavorful Thai chili sauce with fermented shrimp paste. They are even consumed raw as a crunchy snack.
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