Thai eggplant
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The Thai eggplant (Thai: มะเขือ [máʔkʰɯ̌ːə]) is a variety of eggplant used primarily in Thai cuisine. The most common eggplants in Thai cooking are the round white or green ones about the size of a golf ball. Common cultivar types in Thailand are Thai Purple, Thai Green, Thai Yellow, and Thai White.
Thai eggplants are essential ingredients in curry dishes. In green and red curry, Thai eggplants are quartered and cooked in the curry sauce where they become softer and absorb the flavor of the sauce.
In many Thai restaurants in the United States, Thai eggplants are usually replaced by the large purple eggplants common in that country.
[edit] See also
- Lao eggplant for common cultivar types in Laos such as Lao Green Stripe, Lao Purple Stripe, Lao Lavender, and Lao White
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The flowers of the Thai eggplant
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The fruit of the Thai eggplant. The white residue on the leaves is common.
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