Written by: Lara Malak BSc Nutrition (Candidate)
Reviewed by: Andrea Miller MHSc, RD
One evening as I was grocery shopping, I came across miniature eggplants, called Thai eggplants. I was fascinated with this discovery, as this eggplant did not have the dark purple shade common to traditional eggplants. These eggplants were green with white stripes and they were the size and shape of a golf ball. They had a slight firm texture. I decided to bring some home. In relation to the taste, the Thai eggplants had a slightly more bitter flavour than traditional eggplants and the longer I left them to mature, the stronger the bitter taste became. They also had small golden seeds, similar to traditional eggplants. The seeds also had a bitter taste.