Description:
Thai eggplant – called “มะเขือ” (Makheua) in Thai – is small, round and usually light green with white stripes. It has a crispy texture and a slightly bitter, fresh taste, which makes it excellent for curries, dips, and stir-fries.
Application:
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Whole fruit: Quartered or coarsely crushed in green or red curries (Gaeng Kiew Wan, Gaeng Daeng).
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Raw: Sliced as a side dish to dips like Nam Prik.
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Tip: Do not cook for too long – otherwise, it will lose its texture.
Average nutritional values per 100g/ml:
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Energy: approx. 25–30 kcal
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Fat: 0.2 g
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Carbohydrates: 5.5 g
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Protein: 1.0 g
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Dietary fiber: 2.5 g
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Vitamin C: approx. 2.2 mg
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Potassium: approx. 230 mg
Ingredients (allergens BOLD):
Not applicable
Origin:
Thailand
Halal:
Yes
