Thai Eggplants (มะเขือ)

Eggplants in Southeast Asia

In Thailand, and in other Southeast Asian countries, there are several varieties of eggplants that differ significantly from the eggplants common in Europe. These are commonly referred to as “Thai eggplants”, even when they originate from neighboring countries.

The eggplants common in Europe are not a truly good substitute for Thai eggplants, although you can find them on the menu at many Thai restaurants here, especially in green curry.

Mini Eggplants

One variety of Thai eggplant is the so-called “Makuea Prau” ( ). These eggplants have the shape and are roughly the size of a very small apple, which is why they are also known as “apple eggplants”. In terms of color, they vary between white and green or have a green-and-white pattern. In rare cases they can also be purple, like our native eggplants.

You can eat these eggplants raw without hesitation, and they are often served as a side dish with dips or used in Thai salads. The smaller the raw Thai eggplants, the more bitter they tend to be. Cooking or steaming removes their bitter compounds.

Thai eggplants should be cut only shortly before use, as they quickly develop unsightly brown discoloration. You can prevent this by placing them in cold water after cutting.

Usage

Pea Eggplants

An even smaller variety of eggplant is the so-called pea eggplant (Solanum torvum), which is called “Makuea Phuang” ( ) in Thai. In Vietnam they are called “Cà Pháo Dại” and in Cambodia “Trɑbaek” (ត្របែក). They are also known by the names “Poka Berry”, “Turkey Berry”, “Baby Eggplant”, “Thai Pea Eggplant”, “Small Eggplant” or “Wild Eggplant”.

They grow in clusters and are also often sold in bunches. They can be eaten raw as well, but are very bitter for European palates. Even when cooked they do not lose their bitterness completely, which is why they are often used as a bitter component in curries or soups.

Usage of Pea Eggplants

Pickled Eggplants

Cà pháo dầm ớt are small, pickled eggplants from Vietnam. A small-fruited variety of the Thai eggplant is used, characterized by a firm, crunchy texture. The eggplants are salted, fermented, and pickled in chili sauce, developing a salty-sour heat. They serve as a spicy side dish with rice dishes, as a contrast to rich fatty foods, or finely chopped as a component of dips and sauces.