Thai Eggplant (Thai: มะเขือ ma keua) is a vegatable used primarily in Thai cooking. 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 most Thai restaurants in the United States, Thai eggplants are usually substituted with the common purple eggplants due to the fact their unfamiliar nature may not be very appealing to westerners.
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.
The ball-shaped Thaieggplants range in size from a half inch to several inches in diameter, with an outer flesh that may be colored white, yellow, green, or lavender.
Eggplant is excellent when stuffed with a variety of ingredients, sautéed, broiled, baked, grilled, or slowly cooked in meat, rice, or cheese dishes and stews.
Since some eggplants may be bitter tasting, it has been a common practice to add salt to the cut pieces of the vegetable to help draw the bitter flavor out of the meat and to enhance the flavor.
The Thaieggplant (Thai: มะเขือ; IPA: [makʰɯːa]), also known as Kermit eggplant, is a variety of eggplant used primarily in Thai cuisine.
In red curry, thaieggplants are quartered and cooked in the curry sauce where they become softer and absorb the flavor of the sauce.
In most Thai restaurants in the United States, Thaieggplants are usually replaced by the large purple eggplants common in that country, for fear that their unfamiliar nature may not appeal to Westerners.
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