Back to Ingredient LibraryVegetables
Thai Eggplant
Solanum melongena var. esculentumAlso known as: Thai Green Eggplant, Makheua Puang
Small, round, green-and-white striped eggplants with a firm, slightly bitter bite, essential in Thai curries.
Thai eggplants are small, round to golf-ball sized, typically green and white striped or pale green in color. They have a firmer, crunchier texture than Western eggplant varieties and a mildly bitter taste that softens with cooking. They're a key ingredient in Thai curries, particularly green curry, where they're simmered whole or quartered, soaking up the coconut milk and spices while retaining a pleasant bite.
Quick Facts
Flavor ProfileMildly bitter, earthy
TextureFirm and crunchy, softens when simmered
OriginThailand and Southeast Asia
SeasonalityAvailable year-round in Asian markets
StorageRefrigerate in a plastic bag for up to 5 days
Cooking MethodsSimmering in curries, stir-frying, grilling
Nutrition Snapshot
FiberGood source
PotassiumGood source
AntioxidantsContains nasunin and other phenolic compounds
Calories~20 per cup, cooked
Health Benefits
How to Cook It
Preparation Tips
- •Quarter larger Thai eggplants before adding to curry so they cook evenly.
- •Soak cut eggplant in water briefly to prevent browning before cooking.
- •Simmer gently in curry rather than boiling hard, so they stay slightly firm rather than mushy.
Flavor Pairings
- •Thai basil
- •Coconut milk
- •Green curry paste
- •Fish sauce
- •Chili
- •Lime
Storage Tips
- •Store unwashed in the refrigerator crisper drawer.
- •Use within a few days as they can develop soft spots quickly.
How to Pick the Best One at the Store
Selection Tips
- •Choose firm eggplants without soft or brown spots.
- •Smaller ones tend to have fewer seeds and less bitterness.
Frequently Asked Questions
Can I substitute regular eggplant for Thai eggplant?
Small Italian or Japanese eggplants are the closest substitute, though the texture and flavor will differ slightly from traditional Thai eggplant.
Do I need to peel Thai eggplant?
No, the skin is thin and edible, so peeling isn't necessary.