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Thai eggplant
Thai eggplant ((タイ語:มะเขือเปราะ), ') is the name for several varieties of eggplant used in Southeast Asian cuisines, most often of the eggplant species ''Solanum melongena''.〔(【引用サイトリンク】title=Know your eggplant-Asian species, types and cultivars )〕 They are also cultivated in Sri Lanka and feature in Sri Lankan cuisine. These golf ball sized eggplants are commonly used in Thai cuisine. Some of the cultivars in Thailand are Thai Purple, Thai Green, Thai Yellow, and Thai White.
==Uses==
The green-white varieties of Thai eggplants are essential ingredients in Thai curry dishes such as in ''kaeng tai pla'',〔(【引用サイトリンク】title=Jeab's veggies )〕 green〔(【引用サイトリンク】title=Thai Green Curry with Chicken & Eggplant )〕 and red curry. They are often halved or quartered, but can also be used whole, and cooked in the curry sauce where they become softer and absorb the flavor of the sauce. They are also eaten raw in Thai salads or with Thai chili pastes (''nam phrik'').〔(【引用サイトリンク】title=Authentic Spicy Thai Green Papaya Salad : Som Tam )〕〔(【引用サイトリンク】title=Nam Prik Ong (Pork and Tomato Relish) - Recipes - Poh's Kitchen )〕〔(【引用サイトリンク】title=Thai Apple Eggplant )〕
Sometimes, in Thai restaurants outside of Thailand, Thai eggplants are replaced by locally available eggplants.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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