How to Cook Thai Eggplant (5 Steps)

Thai eggplant is an Asian vegetable with a slightly bitter taste that grows in both short, round shapes and long, narrow types. Unlike other eggplant varieties, Thai eggplant is usually white, green or pale yellow instead of dark purple. Due to its hearty texture and distinctive taste, Thai eggplant doesn't require a long or complicated cooking method. It can be heated through slightly on the stove top just enough to soften it and enhance its taste. Thai cuisine typically uses both sweet and spicy ingredients, so flavor the eggplant with fish sauce, chili pepper and sugar for an authentic taste.

Things You'll Need

1 to 2 Thai eggplants
2 garlic cloves
2 small chili peppers
1 tbsp. vegetable oil

1 cup water
Large skillet with lid
2 tbsp. fish sauce
1 tbsp. white or brown sugar

Instructions

Slice the Thai eggplant widthwise into pieces approximately 1/4 inch thick. Peel off the outer skin from two garlic cloves, then chop them into pieces as small as possible.
Cut two chili peppers in half lengthwise. Use the tip of the knife blade to scrape out any seeds, then cut each pepper piece widthwise into thin slices.
Set your stove to medium high and pour 1 tbsp. of vegetable oil into a large skillet. Place the garlic and chili pepper pieces into the oil and heat for about one minute or just until the garlic becomes a golden shade.
Add the Thai eggplant slices into the pan, along with 1 cup of water to keep the eggplant moist. Cover the skillet with a lid and let the eggplant heat through for about five minutes or until the flesh of the eggplant is clear instead of opaque.
Drizzle the cooked Thai eggplant with 2 tbsp. of fish sauce, then add 1 tbsp. of white or brown sugar. Stir the eggplant until it is evenly coated with the fish sauce and the sugar dissolves. Remove the eggplant from the heat and serve while hot.

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