Thai Eggplants
Estimated Inventory, 40 lbs : 2.00
This item was last sold on : 11/18/24
Description/Taste
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.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Sovereign Thai Cuisine | San Diego CA | 619-887-2000 |
| Ciccia Osteria | San Diego CA | 619-674-4069 |
Recipe Ideas
Recipes that include Thai Eggplants. One
is easiest, three is harder.
