THAI EGGPLANT

Thai eggplants are most popularly used in Thailand in Thai curry to add texture and flavor.

Thai eggplants can be consumed in both raw and cooked applications such as grilling, frying, baking, pureeing, stewing, stuffing, and pickling. It is unique because unlike other eggplant varieties that require cooking, it can be used in raw preparations, such as salads and crudite. The seeds are edible but can be difficult to chew.

In cooked applications, Thai eggplants are most commonly used in curries, and when cooked they become soft and soak up the sauce with ease. They can also be sliced and added to stir-fries or battered and fried into a tempura side dish.