Thai Eggplant / Nandyala Eggplant


Typical Thai Eggplants

[Kermit Eggplant, Green Eggplant; Makua, Makhuea pro (Thai); Poluru Vankayalu (India - Telugu); Solanum melongena]

These unique, easy to identify eggplants are growing in popularity and now widely available in California and the Southwest. They stay noticeably firmer than other eggplants when cooked so can take longer cooking and more abuse. These eggplants are never peeled. They are usually between 1-1/2 and 2-1/4 inches diameter and weigh up to 2-3/4 ounces. When cut, the seeds should be very light beige (the photo shows the darkest acceptable). If they are dark the eggplant is old and will be bitter.

Those grown in California are mainly green stripes over white or light green background, but some white are grown here. In Thailand yellow and light purple versions are also sold. An elongated light green Thai eggplant similar in appearance to the Japanese eggplant, except for color, is not yet available here.

These eggplants are also the predominant variety grown in Andhra Pradesh and Tamil Nadu in southeastern India, particularly around Nandyala. The Indian version tends to be a bit more elongated than the Thai, but the coloration and cooking properties are the same. Natives of the region living in California find the Thai variety quite acceptable.

More on Eggplants.


Buying:

  It's pretty much impossible to tell from the outside if one is overaged, so buy from a vendor with high turnover, and buy some extras in case some are too old. Use them as soon as possible, as they will continue to age even in the fridge. Again, the cut one in the photo above is the darkest acceptable for use - lighter is better.

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