Thai eggplant is a variety of eggplant that is used in Southeast Asian cuisines. Thai eggplant is an antioxidant vegetable and is rich in potassium, small amounts of phosphorus, calcium, magnesium, iron, and vitamins A, B1, B2, B3 and C. Certain eggplant varieties used in Southeast Asian cuisines are known as Thai eggplant, most often of the Solanum melongena eggplant species. They are also grown in Sri Lanka and feature Sri Lankan cuisine. These eggplants the size of a golf ball are commonly used in Thai cuisine. Some of the cultivars in Thailand are Thai Purple, Thai Green, Thai Yellow and Thai White. Eggplant is a fruit native to the Indian subcontinent that can now be found worldwide with different cuisines. Although it is a friendly fruit, many people named it “king of vegetables,” and the plant can be found in several varieties in different ways of cooking, including Thai eggplant.
Nutritional Value of Thai Eggplant:
The plant has many nutrients along with many health benefits, although some people may not like it. The details of the nutritional value in 100 g of eggplant are:
- Energy – 39 Kcal
- Fat – 1.6 g
- Carbohydrates – 0.5 g
- Calcium – 7.1 grams
- Phosphorus – 7 mg
- Iron – 10 mg
- Protein – 0.8 mg
- Niacin – 0.11 mg
- Vitamin A – 90.2 g
- Vitamin C – 24 mg
Varieties of Thai Eggplant:
- What does a Thai eggplant look like? Thai eggplant varieties can be purple, white, red or green and are smaller than other eggplant varieties.
- Native to Thailand, these eggplants range from the round green variety to the slender and elongated yellow Thai eggplant or Thai white eggplant.
- Thai eggplants thrive in tropical climates and have a tender skin and delicate flavor.
- Of the many vegetables, Thai green eggplant is the most popular and the most likely in the specialized markets of Asia.
- These small fruits are the size of golf balls and are highly prized for use in Thai curry dishes.
Additional Varieties of Eggplant:
Additional types of eggplant include:
- Siciliano, which is smaller than S. melongena with a wider base and purple and white veined skin. Also called eggplant ‘Zebra’ or ‘Graffiti’.
- Italian types of eggplant have a green calyx with a deep mauve purple skin with a little light dotting the skin. It is a smaller and more oval variety than regular / classic varieties.
- White varieties of eggplant include ‘Albino’ and ‘White Beauty’ and, as suggested, they have a soft white skin. They can be round or slightly thinner and more similar to their Italian eggplant cousins.
- The types of eggplants from India are small, usually a few centimeters long, and round to oval with a dark purple skin and a green calyx.
- The Japanese eggplant fruit is small and long, with a smooth, light purple skin and a dark and purple calyx. ‘Ichiban’ is one of those cultivars with a skin so tender that it does not need to be peeled.
- The Chinese varieties are more round with purple and calyx skin.
- Some of the rarest and interesting varieties include the fruit of S. integrifolium and S. gilo, which lacks an inner solid and closely resembles its tomato relatives. Sometimes known as “the eggplant with fruited tomato”, the plant itself can grow up to 4 feet tall and produces small fruit only 2 inches wide or less. The color of the skin varies from green, red and orange to bicolor and stripes.
- Another small variety, ‘Eastern Egg’, is a smaller 12-inch plant, again with small white fruit, the size of an egg. ‘Ghostbuster’ is another type of white-skinned eggplant with a sweeter taste than purple types. ‘Mini Bambino’ is a miniature that produces a small fruit one inch wide.
- There is an endless variety of eggplants and, while all are heat-loving, some are more tolerant than others of temperature fluctuations, so research and find the most suitable varieties for your area.
12 Wonderful Health Benefits of Thai Eggplant:
As already mentioned the eggplant is Eggplant is a fruit native to the Indian subcontinent that can now be found worldwide with different cuisines and is commonly recognized as “king of vegetables.” In addition, the plant can be found in several varieties in different ways of cooking, including Thai eggplant. The plant has many nutrients along with many health benefits, although some people may not like it. There are still many essential nutrients of eggplant and, consequently, the plant is recommended for the health of the body, or you can also read the benefits of eggplant for weight loss and benefits for eggplant for diabetes. Some other health benefits of Thai eggplant include:
1. Promotes Skin Health:
- There is an antioxidant called vitamin C contained in Thai eggplant that helps promote skin health.
- It can soften the skin, keep it hydrated and even protect the skin from skin cancer.
- In addition, the benefit of the plant to treat pimples or acne on the skin makes it suitable for women.
2. Control Blood Pressure:
- One of the health benefits of Thai eggplant is to control blood pressure.
- In addition, it prevents high blood pressure as the leading cause of stroke, heart attack and related condition.
- The benefits mentioned are due to a nutrient called potassium that is known to maintain healthy blood pressure.
3. Reduce the Risk of Diabetes:
- Thai eggplant has insulin-like properties that can reduce the risk of diabetes.
- Diabetes can trigger any other complicated disease, even endangering health.
- In addition, the benefit has been proven by studies of the state of Orissa.
4. Protect the Digestive System:
- Dietary fiber is a substance that has the ability to improve the function of the digestive system and protect it.
- When the digestive system is healthy, the food and nutrients you consume will be well absorbed in the body and also keep the body healthier.
5. Increase Liver Function:
- Some people have believed that the benefit of Thai eggplant to increase liver function.
- It is one of the most important benefits, since the liver is a crucial organ in the body that can trigger the function of other organs.
- The healthy liver is compatible with overall health.
6. Help to Lose Weight:
- In relation to the benefit of Thai eggplant for the digestive system, the plant also helps to lose weight.
- The benefit is because the plant does not contain many calories, but it has a large amount of dietary fiber that makes the stomach feel full.
- It prevents the person from eating more and can gain weight.
7. Prevents High Cholesterol:
- Eggplant extract helps stimulate the production of bile, as well as reduces cholesterol in the body.
- Consequently, the plant is being used as ethnic medicine as traditional uses.
- In addition, as good or HDL cholesterol increases, bad or LDL cholesterol will also be automatically reduced.
8. Improves the Immune System:
- Along with the benefit of vitamin C for skin health, the immune system also increases.
- Other antioxidants in the plant can also help the body fight disease.
- However, a strong immune system is necessary to keep the body healthier.
9. Allow a Healthy Heart:
- With the benefit of Thai eggplant to control blood pressure and cholesterol, the heart will also be protected.
- In addition, healthy heart supports to increase the function of other organs.
- The benefit is due to the nutritional fiber contained in the plant.
10. Reduce Stress:
- A condition that can be treated when consuming Thai eggplant is stress.
- Also, the benefit is not as popular as other benefits.
The Other Health Benefits of Thai Eggplant are:
11. Prevents Babies with Birth Defects
12. Reduce the Risk of Cancer
Except for Thai eggplant, there are also some Thai plants with many health benefits, or you can also read aromatic herbs from Thailand. In addition, the benefits of Thai eggplant are similar to other varieties of eggplant.
Uses of Thai Eggplant:
- The green-white varieties of Thai eggplants are essential ingredients in Thai curry dishes like in green kaeng tai pla and red curry.
- They are often cut in half or quartered, but they can also be used whole and cooked in curry sauce, where they become softer and absorb the taste of the sauce. They are also eaten raw in Thai salads or with Thai chili pastries (nam phrik).
- Sometimes, in Thai restaurants outside of Thailand, Thai eggplants are replaced by locally available eggplants.
- Eggplant, Thai or otherwise, is often used in vegetarian meals as a meat replacement. In Thai cuisine, eggplant is commonly used in curry dishes, noodles, vegetables and rice. With just 40 calories per cup, eggplant is a low-calorie vegetable for those who control their weight.
- They are excellent grilled, sauteed, pickled or in a condiment combined with diced tomato, tahini and fresh parsley served over fish.
- The Thai eggplant itself does not freeze well.
- If you have an excess of fruit to use, try stripping or freezing in casserole dishes for future use.