Thai Eggplant

thai eggplant

Kermit and Thai eggplants differ from other eggplants not only in their shape and size (round, golf ball shape typically between 1-2 ½ “), but also in that they can be eaten raw.  In Asian cuisines, they are eaten raw in certain salad preparations, but are also cooked, typically in curry-like dishes where they tend to hold their shape quite well.

Traditionally, folks seem to simply slice them into rings or quarter them before cooking.  There is no need to peel or “sweat” these kind of eggplants.   They are wonderful in stewed dishes like curries or ragus (see recipe below for a Tomato and Kermit Eggplant Ragu).  They are also delicious simply stir-fried with your favorite sauce.

Like other eggplants, Kermit eggplants hail from the nightshade family and are quite nutritious, being high in fiber, potassium, Vitamin K, Thiamine, Folate, and Manganese.  They are also low in calories and saturated fat, and contain a decent amount of protein.

Thai Eggplant Curry


  • Green curry paste (can
    be substituted with a paste made from mashed garlic, onion, and ginger)
  • Chicken
  • Thai eggplant, quartered
  • Coconut milk


1. Cook chicken in olive oil.

2. Stir in green curry paste to taste.

3. Add enough coconut milk to barely cover chicken.

4. Add eggplant. Let simmer until eggplant is soft.

5. If desired, add lemon grass stalk while simmering for added flavor.

Serve & enjoy!


Slice eggplant. Serve with rice and a spicy sauce of peppers, onion, and tomatoes.