Itty bitty (Thai) eggplants

It didn’t take me long to find the local Asian grocery store in my new neighborhood. I was pretty impressed with their selection, and can’t wait to go back.

One of the items I picked up on my first trip was this package of pea-sized eggplants (known as Thai eggplant or kermit eggplant). I’d enjoyed them in many a restaurant-prepared curry before, and decided it was high time to give them a try at home. I wasn’t disappointed! These flavorful, bitter little things tasted lovely in my delicious red curry dish (which included tofu, baby corn, mushrooms, bamboo, and Thai basil, among other things). The key seemed to be making sure they had plenty of time to simmer and get soft in the curry sauce. I’m looking forward to having them again.