Thai Eggplant
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A variety of Asian eggplant that can range in shape from long and thin to round and stocky. The Thai eggplant may be white, green, or purple in color. They have a deliciously sweet and slightly bitter meaty flesh, tender skin, and may be seedless, which makes seedless varieties highly desirable for numerous recipes.
The long thin eggplants, typically green in color, are known as the Thai Green eggplants, which grow up to 12 inches in length. With a thin skin and a mild flavored flesh, the Thai Green eggplant is a very common Asian egglant. While some varieties of Thai eggplants are long and oblong shaped, others may be small, round and stocky. The small round eggplants are often referred Thai Kermit eggplants or as Garden Eggs and Bitter Balls, names often associated with a similar eggplant from Africa. Since Thai eggplants are highly perishable, store in a refrigerator for a week or less. They become increasingly bitter as they age.
Thai Kermit Eggplant
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Thai Eggplant Glossary Term - Related Content
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Eggplant can be cooked using several methods, such as frying, stir-frying, grilling, broiling, baking, and roasting. When cooking eggplant be sure to cook it thoroughly. When cooked properly it will have a flavor of its own and will have a creamy smooth texture.
Learning how to cut an eggplant is easy to do. Besides peeling, slicing or cutting the eggplant into chunks to prepare for cooking, some varieties should have some of the moisture removed by salting or purging.
A medium-grain variety of rice that is cultivated in Thailand. The rice is sold with much of the red bran covering the kernel so that only a hint of the white kernel is revealed.
A long-grain rice from Thailand that is actually a form of sticky rice, but because the black bran layers are not removed from the rice during processing, the rice does not stick together when cooked.
A slightly sweet, tender fruit covered with a shiny skin that ranges in color from purple, which is the most familiar, to red, yellow, green, or white, depending on the variety.
A slightly sweet, tender fruit covered with a shiny skin that ranges in color from purple, which is the most familiar, to red, yellow, green, or white, depending on the variety.
A Chinese eggplant, which is typically sweeter in flavor, with a long cylindrical shape that can be straight or curved.
A variety of Eggplant characterized by their large oval shape and brighter purple coloring. The Chu-Chu hybrid is the most desirable variety for gardens and eating.
Any of the varieties of eggplant that are referred to as Chinese, Japanese, or Thai. The Asian eggplants, which are typically sweeter in flavor, vary more in shape and color than the American eggplants.
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