Eggplants are often used in curries. The Thai varieties are very different from the ones used in Australia – they are similar to small green balls which range from the size of a pea to a golf ball. The husk is often tough and the inside slightly bitter. Long purple eggplants are used to add color and texture to a stir fry or curry. All varieties of eggplant are available all year round. They can be stored in the crisper section of the fridge for 4 to 5 days.
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