Eggplant cookery
I bought some tiny, green, egg shaped eggplants at the local H-Mart. They were labeled "thai eggplant". I've had it stir fried in asian restaurants but have never cooked it myself. Any ideas?
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I bought some tiny, green, egg shaped eggplants at the local H-Mart. They were labeled "thai eggplant". I've had it stir fried in asian restaurants but have never cooked it myself. Any ideas?
9 Comments
@Panfusine. If you live in the DC area, I got my thai eggplant at the H-Mart in Wheaton. They have quite the produce section. Check out the H-Mart website to see if there's a store near you: www.hmart.com
The tamarind sounds like a good idea. I always seem to have some but rarely think to use it.
@ greenstuff: The tiny bitter pea sized eggplants are usually sold salted, pickled & sundried (check out Indian grocery stores and ask for 'sundakkai'). they're then sauteed in ghee and incorporated into a tamarind based gravy in parts of southern India. The tamarind compensates for the bitterness. This is usually whats done in Indian dishes for the golf ball sized thai eggplants as well.
The fresh ones (this is something that not many people do anymore) apparently were slit & sauteed in Ghee, seasoned with salt & black pepper & served with rice.