Thai Eggplant (Fresh Thai Mini Aubergins / Round Asian Aubergins / Ma-Khuea Phrao / มะเขือเปราะ)

The Thai Eggplant by Transfood GmbH (botanically Solanum melongena) is an iconic fruit vegetable of Southeast Asian cuisine. Unlike European Aubergines, these fruits are round, about the size of a golf ball and have a distinctive, white-green marmored shell. Imported as ripe harvested aircraft, they have a crisp, solid fruit meat with soft nuclei and taste pleasantly mild with a very discreet, nut-bitter finesse.

Essential classic: Without these small round berries, a real Thai curry loses its culinary authenticity.Unique chewing experience: You will be delicately melted when cooking in the soup outside, but retain a wonderful, juicy bite (crunchy & soft) in the core.Highest level of freshness: Express flight import via Transfood prevents the small seeds inside from becoming woody, brown or unpleasantly bitter.

Nutritional values (per 100g)Fuel value: approximately 25 kcal / 104 kJFat: approximately 0.2 gof which saturated fatty acids: 0.0 gCarbohydrates: approximately 5.8 gof which sugar: approximately 2.8 gFast nutrients: approximately 3.0 gProtein: approximately 1.0 gSalt: < 0.01 gVital substances: low in calories and high in fiber; provides potassium, vitamin C and valuable antioxidants.

Temperature: Sensitive to cold and pressure! Optimally stored at 8 °C to 11 °C in the vegetable compartment of the refrigerator. Excessive cold leads to brown spots on the shell and makes the meat soft inside.Protection: Put the looker in a paper bag or kitchen paper to avoid condensation.Consumption: Process fresh within 3 to 5 days as long as it feels stone-hard and the shell shines.

Green and Red Thai Curry (Gaeng Keow Wan / Gaeng Phed): The absolute main and traditional ingredient. They are squared or half-cut and cooked directly in the coconut milk brew.Stir-Fry & Wok dishes: Excellent for fast roasting panes at high heat (e.g. with Thai basilica and chili).Raw consumption with dip: In Thailand they are also very liked to be cut raw and crunchy into thin slices and together with sharp chili pastry (Nam Prik) or in the northeastern Larbahal salad.Tips for preparation: Just cut off the green strain and square the fruit. Since the bright meat is extremely quickly oxidized in the air, the pieces should be eaten in cold water until they are immediately placed in salt, or you

100% fresh Thai berries.

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