The Thai lavender frog eggplant, also known as “Thai purple eggplant” or “Thai round eggplant,” is a unique variety commonly used in Southeast Asian cuisine, particularly in Thai dishes. Here are some details about it:
Appearance
– Color: Deep purple to lavender skin with a glossy finish.
– Shape: Round or oval, usually about the size of a golf ball.
– Texture: Smooth skin with firm flesh.
Culinary Uses
– Flavor:Mild and slightly bitter, often used in curries, stir-fries, and salads.
– Preparation:Can be eaten raw, cooked, or pickled. Commonly found in dishes like Thai green curry and som tam (green papaya salad).
Nutritional Value
– Rich in antioxidants, vitamins (especially vitamin C), and dietary fiber.
Cultivation
– Growing Conditions: Thrives in warm climates with well-drained soil. Requires full sun and regular watering.
– Harvesting:Typically harvested when small and firm for the best flavor.
This eggplant adds a distinct flavor and texture to various dishes, making it a favorite in Thai cooking.
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