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.

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

Browse Ingredients by Category:

• Vegetables
• Herbs and Spices (Fresh)
• Herbs and Spices (Dry)
• Roots and Rhizomes
• Meat and Poultry
• Fish and Seafood
• Mushrooms and Fungi
• Flowers and Tree Leaves
• Fruits and Nuts
• Staple Foods
• Chili Pastes and Curries
• Sauces and Condiments
• Insects