By its name, one would assume this eggplant variety hails from Thailand. However, it grows wild and commercially in India and traveled across Asia, eventually making its way to the US through trade routes.
Appearance & Flavor
These round eggplants have shiny, smooth skin that can range in color from light to dark green and even white, and their flesh is a pale green to white with small brown edible seeds (although they’re tough to chew). This variety is crunchy, mild, and yet, somewhat bitter. Pick the ones with green stems, not brown, and are firmly attached. Avoid those that are not firm and are starting to yellow.
Ways to Enjoy
They are unique in the sense that they are the only eggplant variety you can eat raw. So, toss them into a salad, or grill, fry, bake, or stuff. They are delicious in purees, stews, stir fries, and-most popularly-in curries. Craving a light meal during the heat of summer? Check this
Availability & Origin
Thai eggplants grow all year long. You’ll find them at farmers’ markets and specialty grocers across Asia, Europe, and the US.
If stored whole and unwashed at room temp in a cool spot out of direct sunlight, they will last up to two days. However, placed in the crisper drawer whole and unwashed in a container or a perforated plastic bag, you will extend their life to about five days. If you purchased already wrapped in plastic, unwrap them as soon as possible-plastic will start the breakdown process. Ensure you keep them separate from ethylene-producing fruits such as apples and potatoes. This will also speed up their decay. If you’ve cut the eggplant already, they will brown easily like apples do. Follow these steps
to get about three days out of the slices.