Thai eggplant
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The Thai eggplant (Thai: มะเขือ; IPA: [makʰɯːa]), also known as Kermit eggplant, is a variety of eggplant used primarily in Thai cuisine. The most common eggplants in Thai cooking are the round white or green ones about the size of a golf ball.
Thai eggplants are essential ingredients in curry dishes. In red curry, thai eggplants are quartered and cooked in the curry sauce where they become softer and absorb the flavor of the sauce.
In many Thai restaurants in the United States, Thai eggplants are usually replaced by the large purple eggplants common in that country, for fear that their unfamiliar nature may not appeal to Westerners.
Thai eggplants can be found in most Asian markets.
 The flowers of the Thai eggplant |
 The fruit of the Thai eggplant. The white residue on the leaves is common. |
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