Makhua Phro is a Thai Eggplant or Aubergine about the size of a golf ball. Belonging to the genus Solanum, this Thai Eggplant is one of several eggplants popular in Thailand where they are an essential ingredient in curries including the well known green and red curries. When used in curries, the Thai Eggplant, Makhua Phro, is normally cut into quarters where they soak up the flavours of the curry sauce. When raw, this Thai Eggplant is hard and bitter but when cooked it softens and looses its bitterness.

Belonging to the same family as tomatoes and peppers, eggplants are native to India and have been grown in Asia for about 2000 years. This Thai eggplant is classed as a fruit but is more commonly used as a vegetable. The bitter seeds contain a tiny amount of nicotinoid.

thai-eggplant

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One Response to “Thai Eggplant – Makhua Phro”

  1. If you stir-fried this eggplant, would it cook enough to lose its bitterness? I’d love to try this vegetable out but my bf hates curry, so that’s out of the question. Maybe if it was in a stir fry or some other dish he’d eat it. Thanks for sharing!

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