Notes > Thai Ingredients Part 3 > Thai Aubergines

Another few notes on Thai Ingredients


Pea Aubergines are small, fairly bitter versions of an aubergine. They have a fairly tough skin, and burst satisfyingly in the mouth. They are are usually added to curries, especially Thai Green Curry (Gaeng Kiaw Wan). They cook quickly, and are usually added to curry for about 5 minutes to soften slightly.

Green or Apple Aubergines are larger, round varieties of aubergine. They are green and white, and are usually quartered and added to curries, especially Thai Green Curry (Gaeng Kiaw Wan). They discolour quickly, so are chopped and added imediately to the curry, and cook in 5-10 minutes when they have softened slightly.