Are eggplants used in Thai cooking?

Are eggplants used in Thai cooking?

The green-white varieties of Thai eggplants are essential ingredients in Thai curry dishes such as in kaeng tai pla, green 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.

What kind of eggplant is used in Thai food?

The Thai eggplant is a variety of eggplant used in a variety of Thai foods. The most common eggplants in Thai cooking are the round white or green ones about the size of a golf ball. Common cultivar types in Thailand are Thai Purple, Thai Green, Thai Yellow, and Thai White.

How do you make Thai aubergine?

Heat oil, add the shallots, ginger, garlic, and red chillies. Fry till light brown. Add the round aubergine and simmer, allowing to cook for a few minutes. Then add the kan jong and cook for about 3 mins.

How does Thai eggplant taste?

The Thai eggplant is very unique with a crunchy texture and a slightly bitter taste. The taste turns stronger when it matures more. In its raw form Thai eggplant is very neutral. It develops an earthy scent when cooked.

Should I peel Thai eggplant?

There is no need to peel the skin from Thai Eggplant as it will soften with cooking. Slicing, salting, soaking and draining, while necessary for reducing the bitterness in common eggplant, is not needed for Thai Eggplant. Simply slice and cook.

Is Thai eggplant bitter?

There are many varieties of aubergines/eggplants that are used in Thai cuisine; the most common ones are Thai green aubergines (about the size of a golf ball) and the pea aubergines (about the size of grapes). They are quite bitter and are used most commonly in green and red curries.

What are the green balls in Thai curry?

Pea eggplants look like green peas clustered together like grapes with short stems.

Can I eat Thai eggplant raw?

Raw – the easiest way to enjoy Thai eggplant is to eat them raw with some spicy dips or add in a healthy vegetarian salad. Wash them thoroughly, take out the stems, cut or slice them into wedges or small portion, and be ready for an eggplant feast.