Thai eggplant

The Thai eggplant (Thai: มะเขือ;Lao: ໝາກເຂືອ; IPA: [makʰɯːa]), also known as Kermit eggplant, is a variety of eggplant used primarily in Thai cuisine and Laotian cuisine. The most common eggplants in Thai cooking are the round white or green ones about the size of a golf ball.

Thai eggplants are essential ingredients in curry dishes and Laotian Stew, Oh Larm,ເອາະຫລາມ. In red curry, Thai eggplants are quartered and cooked in the curry sauce where they become softer and absorb the flavor of the sauce.

In many Thai restaurants in the United States, Thai eggplants are usually replaced by the large purple eggplants common in that country.

Thai eggplants can be found in most Asian markets.

This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Thai eggplant".