Thai eggplant

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The Thai eggplant (Thai: มะเขือ;Lao: ໝາກເຂືອ; IPA: [makʰɯːa]), also known as Kermit eggplant, is a variety of eggplant used primarily in Thai cuisine and Laotian cuisine. 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 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. They are also indispensable in the Laotian vegetable stew or lam (also transcribed as aw lam, oh larm, or in any of several other ways; Laotian ເອາະຫລາມ).

In many Thai restaurants in the United States, Thai eggplants are usually replaced by the large purple eggplants common in that country.

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.

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