Thai eggplant, also commonly known as Thai aubergine, is a delightful Asian vegetable commonly used in Thai and Vietnamese cuisines. This quick guide answers common questions about its distinct look, culinary uses, flavor profile, nutritional benefits and more!
One of my favorite things to do is to visit farmers’ markets and the international foods section of grocery stores. Living in Asia for three years cultivated my curiosity in cuisine and ingredients that are very different from those found where I grew up in Texas. I often end up walking away with something completely unfamiliar in my basket.
Thai eggplant—a bright and beautiful vegetable that’s both versatile and mild in flavor—may look intimidating to those who’ve never seen it, but give it a try. You’ll be glad you did.
What is Thai eggplant?
Thai eggplant is a small, round vegetable widely used in Southeast Asian cuisine, especially in Thai and Vietnamese dishes. Available in various colors—often green, but sometimes white or purple—this eggplant variety is both beautiful and delicious in dishes like curries, salads and stir-fries.
How is Thai eggplant different from other varieties?
Unlike the large, dark purple eggplant commonly found in Western supermarkets, Thai eggplant is small, round, and typically light green with a whitish interior. Some varieties are also striped or come in shades of purple.
Thai eggplant is usually the size of a golf ball, making it easy to cut into bite-sized pieces. The flavor is less sweet and more bitter than some of the more common varieties of eggplant, which makes it uniquely suited for the bold flavors in Thai cuisine. Think coconut milk-based curries, vibrant Thai salads and spicy stir-fry dishes. Yum!
How does Thai eggplant taste?
Thai eggplant has a unique, slightly bitter flavor that’s different from the milder, often sweet taste of Italian or Japanese eggplants. The taste has been described as earthy and almost herbal, which balances well with the rich, spicy, and creamy sauces commonly found in Thai cuisine. I find the taste of Thai eggplant to be very mild on its own, yet taking on the flavors of the sauce or spices used in a particular dish.
When cooked, Thai aubergine retains a bit of crunch. The bitterness can be mild or pronounced. It’s really going to depending on how ripe your eggplants are and the dish in which they’re prepared.
Where can I buy it?
Thai eggplant is commonly found in Asian grocery stores, particularly those with a Southeast Asian focus. Farmers’ markets and specialty stores are also places to check out.
If you live in an area with a thriving Thai or Vietnamese community, you’re more likely to find produce from those parts of the world. If you can’t find Thai eggplant locally, some online stores may offer them fresh or frozen as a specialty item.
Health Benefits
With its bright, colorful skin and speckled flesh, Thai aubergine is a beauty—and a nutritional powerhouse, rich in essential nutrients that pack a powerful punch.
- Antioxidants—Thai eggplant contains powerful antioxidants, including chlorogenic acid, which is known to reduce inflammation, protect cells from oxidative stress, and support overall immune health. Antioxidants also help reduce the risk of chronic diseases like heart disease and certain cancers.
- Potassium—The potassium content in Thai aubergine is beneficial for regulating blood pressure, nerve function and lowers the risk of kidney stones.
- Fiber—Fiber is essential to managing blood sugar levels, and Thai eggplant is chock full of it. Fiber also aids digestion, promotes regular bowel movements and helps to manage cholesterol levels.
- Magnesium—While its magnesium content is lower than some of its other nutrients, Thai aubergine contains beneficial levels magnesium which can contribute to bone health, among benefits.
Thai Eggplant: Frequently Asked Questions
How will I know its ripe?
When choosing Thai eggplant, look for those that are firm, bright in color, and free of soft spots or bruises. You don’t want it to be hard as a rock, but you do want to look for a firm texture.
Can I eat it raw?
Yes, it can be eaten raw and is often used in salads in Southeast Asian cuisine. Just beware a slight bit of bitterness.
Do I have to peel Thai eggplant?
Nope! No need to peel the outer skin. It’s edible and nutritious.
What flavors pair well?
Ginger, coconut milk, green curry paste, garlic and spicy Thai chiles all pair well with Thai eggplant.
How do you store Thai eggplant?
Store Thai eggplant in the refrigerator, ideally in the crisper drawer, to keep it fresh. Use your haul within a few days for the best flavor and texture.
If your eggplants start to soften or wrinkle, try using them in a stew or curry where their texture won’t be as noticeably soft.
Sources Cited in This Article:
- Healthline: 7 Surprising Health Benefits of Eggplants
*Medical Disclaimer: All content and information on this website is for informational purposes only and does not constitute medical advice. Always consult a medical professional or healthcare provider if you are seeking medical advice, diagnosis or treatment. Sweet New Roots, LLC is not liable for risks or issues associated with using or acting upon the information on this website.