Thai Eggplant
$16.79
For Chefs & Produce Managers Food Service: 323-584-4940 Produce Managers: 800-468-7111
Quantity/Pack: about 2 Pounds
Seasonality: Year Round
Origin: USA, Mexico
Thai Eggplant can easily be distinguished from other popular eggplant varieties by its shape, size and stem. Originally grown in Thailand and Indonesia, Thai Eggplant from Melissa’s is also now grown in California. Look for small, golf-ball sized, round varieties in several different colors, including: white, reddish-orange, green, and white and green. Another variety. Thai Pea Eggplant grows in clusters resembling dark green pea-sized green tomatoes and is usually pickled. Less common than the longer Japanese or Chinese Eggplant varieties, Thai Eggplant may be stir-fried, grilled or cooked as tempura (sliced, batter-dipped and deep fried).
The most stylish looking of all eggplants, this petite variety is often used in creamy Asian soups and curries. Although seedy, the flesh of Thai eggplant softens quickly and absorbs flavors well. Do not peel, simply cut off the stem and calyx, quarter and add to your recipe following the instructions.
Thai Eggplant from Melissa’s is hand-selected for excellent quality. Choose eggplant that is heavy for it's size with firm, glossy skin. Thai Eggplant has a shorter shelf life than common eggplant. If firm when purchased, refrigerate in a plastic bag for up to a week.
Rinse well and pat dry. There is no need to peel the skin from Thai Eggplant as it will soften with cooking. Slicing, salting, soaking and draining, while necessary for reducing the bitterness in common eggplant, is not needed for Thai Eggplant. Simply slice and cook.
This item is perishable and must ship at least 2nd day.
Any orders that do not have the appropriate shipping method selected will not be shipped out. For assistance, please call us at 800-588-0151.
Seasonality: Year Round
Origin: USA, Mexico
Thai Eggplant can easily be distinguished from other popular eggplant varieties by its shape, size and stem. Originally grown in Thailand and Indonesia, Thai Eggplant from Melissa’s is also now grown in California. Look for small, golf-ball sized, round varieties in several different colors, including: white, reddish-orange, green, and white and green. Another variety. Thai Pea Eggplant grows in clusters resembling dark green pea-sized green tomatoes and is usually pickled. Less common than the longer Japanese or Chinese Eggplant varieties, Thai Eggplant may be stir-fried, grilled or cooked as tempura (sliced, batter-dipped and deep fried).
The most stylish looking of all eggplants, this petite variety is often used in creamy Asian soups and curries. Although seedy, the flesh of Thai eggplant softens quickly and absorbs flavors well. Do not peel, simply cut off the stem and calyx, quarter and add to your recipe following the instructions.
Thai Eggplant from Melissa’s is hand-selected for excellent quality. Choose eggplant that is heavy for it's size with firm, glossy skin. Thai Eggplant has a shorter shelf life than common eggplant. If firm when purchased, refrigerate in a plastic bag for up to a week.
Rinse well and pat dry. There is no need to peel the skin from Thai Eggplant as it will soften with cooking. Slicing, salting, soaking and draining, while necessary for reducing the bitterness in common eggplant, is not needed for Thai Eggplant. Simply slice and cook.
This item is perishable and must ship at least 2nd day.
Any orders that do not have the appropriate shipping method selected will not be shipped out. For assistance, please call us at 800-588-0151.
