Thai eggplant (Solanum melongena) is a type of eggplant that is native to Southeast Asia. It has been cultivated for centuries and was first mentioned in writing in Thailand in the 14th century. Thai eggplant was introduced to the West by the French in the 19th century. Today, Thai eggplant is grown all over the world and is a popular vegetable in many Asian cuisines.
Thai eggplant has a mild, slightly bitter flavor and a soft texture. It can be eaten raw, cooked, or pickled. Thai eggplant can also be used in salads, stir-fries, and soups.
Here are some popular culinary uses of Thai eggplant:
- Raw Thai eggplant: Thai eggplant can be eaten raw in salads or as a snack.
- Cooked Thai eggplant: Thai eggplant can be cooked in a variety of ways, such as stir-frying, sauteing, or grilling. It can be served as a side dish or added to soups and stews.
- Pickled Thai eggplant: Pickled Thai eggplant is a popular condiment in many Asian cuisines. It can be eaten on its own or added to sandwiches and salads.