Thai Eggplant

There are several varieties of these eggplants, green striped with whitish body, totally white, totally green and purplish. When ripened, some turn yellow. With the ripe ones, the seeds are hard to chew. Most people don't eat the seed. The outer flesh is crunchy and good with chili sauces.

Cut the stem and quarter the ripe ones to separate the seeds in the center core. You will see a big ball of brown seeds in the center that most people do not eat. But I know a few people who thoroughly enjoy them. The childhood story of eating seeds and having the plant growing out from parts of your body still is in the back of my mind, so I avoid eating the seeds.

The unripe ones are great for curries. My mother taught me to pick young eggplants by looking at it cap and pick the ones with large caps relative to the fruit. When cut, the seeds inside are whitish.

Recipes made with Thai Eggplant

• 

  Northern Thai Eggplant Salad

  Yum Makua Praw

  Spicy northern Thai raw eggplant salad with minced pork.

• 

  Roast Duck Curry

  Gang Ped Pbed Yaang

  Roast duck curry in red curry sauce with cherry tomatoes.

Comment through Facebook