How to Cook Green Thai Eggplant
Thai eggplant is considerably different than other varieties of the vegetable. Most eggplants are long with purple skin, while Thai eggplant is round with green and white coloring. It's also small--about the size of a golf ball--and has a different consistency than Chinese eggplant and the larger eggplant found in America. Thai eggplant is harder and crunchier than these two, making it a good vegetable for pickling. You can find it in many Asian grocery stores, especially Thai or Vietnamese stores. You can learn how to cook green Thai eggplant in just a few steps. Does this Spark an idea?
Things You'll Need
- 6 to 8 green Thai eggplants
- 1 or 2 potatoes
- 4 to 6 tomatoes
- 1 onion
- 1 tsp oil
- Skillet with lid
- 2 tbsp coconut milk
- 1 tsp grated ginger
- 1/2 tsp turmeric
- 1/2 tsp salt
- 1/2 tsp red chili flakes
- 1 cup of water
- Cooked jasmine rice
Instructions
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1
Cut your vegetables. Slice the Thai eggplants in half and check the seeds. You don't need to peel the eggplant. If the seeds are black, they are too ripe, and your eggplant will be bitter. If they are light-colored, the taste will be mild. Cut the eggplant into quarters. Mince the onion, cut the potatoes into bite-sized cubes and cut the tomatoes into quarters or smaller.
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2
Heat the oil in the skillet.
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3
Add the onion to the skillet and cook until translucent.
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4
Add the remaining vegetables and spices, the coconut milk and the water.
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5
Cook covered on medium to medium-high heat until the potatoes are soft. Once the potatoes are soft, all the other vegetables should be ready also. If your vegetables seem to become too dry, add a little more water.
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6
Serve over (or accompanied by) cooked jasmine rice.
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Tips & Warnings
Buy extra Thai eggplant in case some are too ripe to use when you open them.
To make this dish spicier, add minced jalapeno peppers or red peppers.
You can also add other favorite vegetables to the dish, such as cauliflower or mushrooms.
You can use other kinds of rice with this dish, such as brown rice or basmati rice, but jasmine rice is the kind traditionally used in Thai food.
Always use extra caution when cooking with hot oil.
Use coconut milk and not coconut cream.
