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Baby Thai Eggplant

Fruit

Description
Small, round and firm, this variety of Thai eggplant is green and white striped. Sporting its stem and varying in size, most often they are about the size of a golf ball. A thin skin encases creamy white flesh that offers a subtle flavor and a pleasing soft texture.

Grow Region
United States Mexico

Storage Temperature
In Thailand, these little eggplants are most often eaten raw with a flavorful chili sauce. In curries, they offer an excellent texture and act as a thickening agent. Nearly seedless, they require no soaking or peeling. A genuine Thai dish combines eggplant with onions, garlic, brown sugar, soy sauce, red pepper, vinegar, crunchy peanut butter and fresh cilantro served over a favorite Asian pasta. To store, refrigerate in an unsealed plastic bag in crisper drawer. Use within five days of purchase for optimum quality.

Availability

Seasons/Availability
Baby Thai eggplants are available year round.

Nutritional Facts

Low in calories, eggplant has about 30 calories per cup and is high in carbohydrates. Containing traces of several nutrients, eggplant is a good source of potassium and folate. Erroneously thought by many to be a meat replacement, eggplant provides only a fraction of the protein contained in meat. Only eggplant's texture and bulk can be considered for its "meat substitute" reputation. Eating five daily servings of fruits and vegetables lowers the chances of cancer. A recent study found that eating nine or ten servings of fruits and vegetables, combined with three servings of low-fat dairy products, were effective in lowering blood pressure.