Thai eggplant is the name for several varieties of eggplant used in Southeast Asian cuisines, most often of the eggplant species Solanum melongena. 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.

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. They are also eaten raw in Thai salads or with Thai chili pastes (nam phrik)

There are several varieties of these eggplants, green striped with whitish body, totally white, totally green and purplish. When ripened, some turn yellow. With the ripe ones, the seeds are hard to chew. Most people don't eat the seed. The outer flesh is crunchy and good with chili sauces.

Nutritional Facts

• Thai Eggplant 100 g Energy 39 kcal of protein, 1.6 g fat, 0.5 g carbohydrates, 7.1 grams of calcium 7 mg Phosphorus 10 mg Iron 0.8 mg Times protein was 0.11 mg Niacin 0.6 mg how things look in Win 0.06 milligrams of water, 90.2 g. Vitamin A and 143 RE. Vitamin C 24 mg.
• The compression of the heart muscle, smooth skin cancer, reduce blood pressure.
• Relieve symptoms of diabetes. The eggplant has properties similar to insulin, lowering blood sugar. Diabetics with Thai eggplant a vegetable lover not a good day, good night.
• The drive to reduce parasitic infections.
• Helps the digestive system and digestive system working well.
• The benefit of the pancreas. The healthy liver function effectively.

Some of the recipes are:

• Kaeng tai pla with Thai eggplants and bamboo shoots
• som tam Lao
• Phla nuea makhuea
• Thai Eggplant Fritters