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Kermit eggplants are small and round, averaging 1-2 centimeters in diameter. The thin skin is tight and smooth with dark green striping traveling from the green calyx down to the white blossom end. The flesh is firm, tender, pale white or green, and contains many small seeds. Kermit eggplants are crunchy and mild but develop a bitter flavor when left on the stalk.
Seasons/Availability
Kermit eggplants are available year-round, with peak season in the late summer through fall.
Current Facts
Kermit eggplants, botanically classified as Solanum melongena ‘Kermit,’ are members of the Solanaceae, or nightshade family along with peppers, potatoes, and tomatoes. Also known as the Garden Egg and Bitter Ball, Kermit eggplants are a Thai hybrid variety that were created in the United States and named after the famous Muppet character, Kermit The Frog.
Nutritional Value
Kermit eggplants contain vitamin K, potassium, folate, manganese, and fiber.
Applications
Kermit eggplants can be used raw but also in cooked applications such as frying, stuffing, braising, grilling, and stewing. Kermit eggplants can be sliced into rings or quartered and consumed raw with nam phrik, or chili paste. It can also be sliced and used fresh in salads. In cooked applications, Kermit eggplants are most commonly used in ratatouille, ragu, marina and parmesan dishes, soups, and stews. It is also stuffed or battered and fried. In Asia, Kermit eggplants are commonly diced and added to curries and stir-fries. Kermit eggplants pair well with red bell peppers, tomatoes, spinach, baby bok choy, kaffir lime leaves, coconut milk, oyster sauce, aromatics such as garlic, ginger, onions, and fennel, herbs such as basil, mint, and cilantro, poultry, lamb, tofu, parmesan, and mayonnaise. Kermit eggplants will keep up to one week when stored wrapped in plastic in the refrigerator.
Ethnic/Cultural Info
Eggplants are a common ingredient in Thai cuisine because they readily absorb flavors and can add a cooling element to spicy, hot dishes. Kermit eggplants are used in the popular Thai dish geng kyaw wan, which is a soup-like green curry. Kermit eggplants add a slightly bitter flavor to the sweet tasting curry and are used as a dish balancing ingredient along with other vegetables and chicken and served over rice.
Geography/History
Kermit eggplants were created in the United States as a hybrid variety of the Thai eggplant. Today, Kermit eggplants can be found in farmers markets, online seed catalogs, and specialty grocers in the United States, Asia, and Southeast Asia.
Kermit eggplants are small and round, measuring 1-2 centimeters in diameter. Their skin is thin, smooth, and marked with dark green striping from the green calyx to the white blossom end. The pale flesh is firm and tender, containing many small seeds. These eggplants have a crunchy and mild taste, though they can become bitter if left too long on the stalk.
Kermit eggplants can be enjoyed raw or cooked, offering great versatility. They work well in dishes like ratatouille, curries, soups, and stir-fries. Pair them with vibrant ingredients such as red bell peppers, basil, coconut milk, or tofu. Stored in plastic in the refrigerator, they remain fresh for up to one week. These eggplants are ideal for grilling, stuffing, or even enjoying with chili paste.
Kermit eggplant: The Kermit eggplant is a Thai hybrid variety, created in the United States and named after Kermit the Frog. This member of the nightshade family is also known as the Garden Egg or Bitter Ball. Kermit eggplants are rich in nutrients such as vitamin K, potassium, folate, manganese, and fiber, making them a healthy addition to meals.
Kermit eggplants are a hybrid variety of Thai eggplants, originally created in the United States. They are widely available today in farmers markets, specialty grocers, and online seed catalogs across the United States, Asia, and Southeast Asia.
Eggplants play a key role in Thai cuisine, especially in balancing flavors within spicy dishes. Kermit eggplants, known for their slightly bitter taste, are a signature ingredient in the green curry dish geng kyaw wan. They offset the sweetness of the curry, combining with vegetables, chicken, and rice to create a harmonious and flavorful meal.
Kermit eggplants are small, round fruits with a crunchy, mild flavor that can become bitter if left on the stalk too long. Their skin features dark green striping, and their flesh is pale white or green with many small seeds. They measure about 1-2 centimeters in diameter and have a firm, tender texture that's perfect for a variety of dishes.
Kermit eggplants, often called "terong lalap" in some regions, are versatile and can be enjoyed raw or cooked. They are a popular choice for pairing with nam phrik (chili paste) and make an excellent addition to salads. In cooked dishes, they shine in curries, stir-fries, ratatouille, and stews. These eggplants store well in plastic wrap in the refrigerator for up to one week, retaining their freshness and flavor for various culinary uses.
Kermit eggplants belong to the Solanaceae family, which includes peppers, potatoes, and tomatoes. They are a Thai hybrid variety developed in the United States and named after Kermit the Frog. Also known as Garden Egg or Bitter Ball, they are rich in nutrients like vitamin K, potassium, folate, manganese, and fiber, making them a healthy addition to meals.
Kermit eggplants were developed in the United States as a hybrid of Thai eggplants. They are notable for their availability in farmers markets, online seed catalogs, and specialty grocers across the United States, Asia, and Southeast Asia.
Kermit eggplants are a key ingredient in the Thai dish geng kyaw wan, a soup-like green curry. These small, round eggplants contribute a slightly bitter flavor that balances the sweetness of the curry. When combined with other vegetables, chicken, and spices, Kermit eggplants enhance the dish's unique taste, and it is typically served over rice for a complete meal.
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