Inventory, 10 lbs : 2.00
This item was last sold on : 07/22/17
Thai eggplant varieties are known for containing some of the smallest cultivated eggplant varieties in the marketplace. Though some varieties can have an elongated shape, more so the Thai type eggplant is readily distinguishable by its golf ball size and shape as well as by their unique coloring. Green, light green, purple and white color variegations that begin at the fruits stem as a vibrant hue fade to a creamy white at their base. Their flavor is mild and their seedy flesh is white and pink resembling the appearance of a fig, with a firm and crunchy texture.
Thai eggplants are available year-round.
Thai eggplant is botanically a part of Solanum melongena and a member of the Solanaceae or nightshade family along with potatoes, tomatoes and peppers. Thai eggplant is the given name to an abundance of eggplant cultivars of all sizes, shapes and colors. The most common varieties found on the market today are Petch Siam, Tiger hybrid, Green Doll and the popular American cultivator, the Kermit hybrid.
Thai eggplants contain dietary fiber, potassium and manganese. Thai eggplants also contain antioxidants which studies have shown provide protection against heart disease and certain types of cancer.
At the most traditional and basic level, Thai eggplants are most commonly used in curries because when cooked they become soft and soak up the sauce with ease. Regardless of size and tradition, Thai eggplant can be as versatile as larger eggplant varieties. Applications range from grilling, shallow and deep frying, baking, pureeing, stewing, stuffing and pickling. Eggplant’s overall culinary companions are other members of the nightshade family, including tomatoes, potatoes and peppers, both sweet and hot. The fruit also pairs well with garlic, onions, herbs such as basil, oregano, cilantro and parsley, coconut milk, soy sauce, ginger, shellfish and poultry. To store keep Thai eggplants in a cool dry place and use within two to three days.
In Thailand eggplants are a popular ingredient in the internationally renowned dish, Thai curry. Whether the signature ingredient or an accompaniment with protein, slices of eggplant have long been a common addition to this now world famous preparation.
Cultivated eggplant is native to Nepal, India, Bangladesh, Pakistan and Sri Lanka. Unlike other members of the Solanaceae family, which are native to the New World, eggplant varieties are native to the Old world. Thai eggplant's ancestry can be traced to India, where it grows both wild and domestically. Its foliage, a signal to its wild heritage is thorny and prickly, defending against natural predators. Thai eggplant thrives in hot, dry climates and tolerates many soil qualities.
Restaurants currently purchasing this product as an ingredient for their menu.
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Recipes that include Thai Eggplant. One is easiest, three is harder.
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