The green-white varieties of Thai eggplants are essential ingredients in Thai curry dishes such as in kaeng tai pla,[2]green[3] 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).[4][5][6]
Sometimes, in Thai restaurants outside of Thailand, Thai eggplants are replaced by locally available eggplants.
In Cambodian cuisine, they are often served raw with dipping sauce or cooked in stews.[7] One of the most popular Cambodian steak sauces known as tuk prahok is made with the green-white variety[8] (Khmer: ត្រប់ស្រួយ, romanized: trob sruoy).
The eggplants are often eaten raw in Thailand, for instance in som tam Lao
Phla nuea makhuea on is a Thai salad of medium rare beef and nearly raw sliced Thai eggplant
Yellow and white makhuea pro (Thai eggplant) in the background, fritters made from makhuea muang (purple eggplant) in the foreground, served with nam phrik kapi, a chili paste containing makhuea phuang (Thai pea-sized eggplants)
^"Thai Apple Eggplant". Temple of Thai. Retrieved 27 September 2014.
^De Monteiro, Longteine; Neustadt, Katherine (1998). The Elephant Walk Cookbook: Cambodian Cuisine from the Nationally Acclaimed Restaurant. Houghton Mifflin Harcourt. p. 283. ISBN 0395892538.
^Laux, Channy (27 December 2019). "Steak with Prahok Salsa". Angkor Chef. Retrieved 1 January 2020.
^"Question about local ingredients... does anyone put peas in their Thai curry?". CHOW. Archived from the original on 3 December 2014. Retrieved 27 September 2014.