The Thai eggplant (Solanum xanthocarpum, Thai: มะเขือ [máʔkʰɯ̌ːə]) is a variety of eggplant used in Southeast Asian cuisines. It is also cultivated in Sri Lanka and used in Sri Lankan 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 Thai curry dishes. In Kaeng tai pla, 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.
Kaeng tai pla with Thai eggplants and bamboo shoots
The eggplants are often eaten raw in Thailand, for instance in som tam Lao
- List of Thai ingredients
- Lao eggplant for common cultivar types in Laos such as Lao Green Stripe, Lao Purple Stripe, Lao Lavender, and Lao White
- Vietnamese eggplant
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