Thai Green Eggplant
From Thailand; long slender 12" fruits have tender light green skin that does not require peeling. Fine quality mild white flesh absorbs flavors well. Prolific and drought resistant.
- 70-80 days from transplant
- Slender fruits grow to 12 inches
- Tender, green skin
- Mild white flesh
- Drought resistant
This variety works for:
To help the flesh of eggplant fruits hold up in dishes, roast it slightly before adding any sauces.
Some varieties of heirloom eggplant benefit from slicing the fruit ad then salting, rinsing, and draining the water that emerges from the flesh. It is thought to remove bitter flavors and reduce the amount of oil or fat taken up by the fruit when it is cooked.
Eggplant is sometimes used as a meat substitute because of its texture and rich, complex flavor. It is very popular in Indian dishes such as Baingan bharta an in French dishes like ratatouille.
Instructions - Sow seeds indoors ¼" deep. Transplant outdoors once danger of frost has passed and soil is warm. Using landscape fabric or black plastic can accelerate growth and productivity in cooler climates.
- Start Indoors: 8 weeks before last frost
- Germination: 14 Days
- Plant Outdoors: 18-24” Apart
- Light: Full Sun
Ratings & Reviews
Easy backyard eggplants
by 6B Gardener
These Thai eggplants have done really well in our 6B raised bed garden. They grow in clusters of 2-4 (I wish I could add a picture to my review). Japanese beetles love the leaves.
They have a prickly part near the stem, wear gloves when harvesting.
Flavor is mild, flesh is soft.