Thai eggplant
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Thai eggplant (Thai: มะเขือเปราะ, rtgs: makhuea pro) 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 Sri Lanka and feature in Sri Lankan cuisine. These golf ball sized eggplants are commonly used in Thai cuisine. Some of the cultivars in Thailand are Thai Purple, Thai Green, Thai Yellow, and Thai White.
Contents
Uses
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.
Gallery
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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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A purple-white type of eggplant used in Thailand
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Kaeng tai pla with Thai eggplants and bamboo shoots
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The eggplants are often eaten raw in Thailand, for instance in som tam Lao
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Phla nuea makhuea on is a Thai salad of medium rare beef and nearly raw sliced Thai eggplant
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Yellow and white makhuea pro (Thai eggplant) in the background, fritters made from makhuea muang (purple eggplant) in the foreground, served with nam phrik kapi, a chili paste containing makhuea phuang (Thai pea-sized eggplants)
See also
- List of Thai ingredients
- Solanum torvum (rtgs: makhuea phuang) for the pea-sized eggplants used in Thai cuisine; sometimes substituted by green peas outside of Thailand[7]
- Lao eggplant for common cultivar types in Laos such as Lao Green Stripe, Lao Purple Stripe, Lao Lavender, and Lao White
- Vietnamese eggplant
References
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