Thai eggplant

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Thai eggplants

Thai eggplant (Thai: มะเขือ, RTGSmakhuea) is the name for several varieties of eggplant used in Southeast Asian cuisines, most often of the eggplant species Solanum melongena.[1] They are also cultivated in India and Sri Lanka and feature in Sri Lankan cuisine. These golf ball sized eggplants are commonly used in Thai cuisine, Indonesian cuisine, and in Cambodian Cuisine. Some of the cultivars in Thailand are Thai Purple, Thai Green, Thai Yellow, and Thai White.


The green-white varieties of Thai eggplants are essential ingredients in Thai curry dishes such as in kaeng tai pla,[2] green[3] and red curry. They are often halved or quartered, but can also be used whole, and cooked in the curry sauce where they become softer and absorb the flavor of the sauce. They are also eaten raw in Thai salads or with Thai chili pastes (nam phrik).[4][5][6]

Sometimes, in Thai restaurants outside of Thailand, Thai eggplants are replaced by locally available eggplants.

One of the most popular Cambodian steak sauce known as Tuk Prahok is made with the green-white variety[7] (Khmer: ត្រប់ស្រួយ pronounces trob sruoy)


See also[edit]


  1. ^ "Know your eggplant-Asian species, types and cultivars". Retrieved 27 September 2014.
  2. ^ "Jeab's veggies". Retrieved 27 September 2014.
  3. ^ "Thai Green Curry with Chicken & Eggplant". Retrieved 27 September 2014.
  4. ^ "Authentic Spicy Thai Green Papaya Salad : Som Tam". The High Heel Gourmet. Retrieved 27 September 2014.
  5. ^ "Nam Prik Ong (Pork and Tomato Relish) - Recipes - Poh's Kitchen". Retrieved 27 September 2014.
  6. ^ "Thai Apple Eggplant". Temple of Thai. Retrieved 27 September 2014.
  7. ^ Laux, Channy (27 December 2019). "Steak with Prahok Salsa". Angkor Chef. Retrieved 1 January 2020.{{cite web}}: CS1 maint: url-status (link)
  8. ^ "Question about local ingredients... does anyone put peas in their Thai curry?". CHOW. Retrieved 27 September 2014.