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Only Zealand & Lolland-Falster
Thai Eggplants 200g
- G54033
The Thai eggplant is a small, round vegetable, with a crisp texture and a slightly bitter taste, that plays a central role in Thai cuisine.
Thai eggplant is most often used in green and red curry dishes, where it absorbs the aromatic flavors from the curry sauce.
It can also be sliced and lightly fried or grilled for a more intense flavor.
Thai eggplants can also be eaten raw, often served with a spicy dip (Nam phrik), which is a popular way to enjoy their crisp texture and mild bitter taste.
Their inner flesh is pale green to white and contains many small, edible seeds that add an extra dimension to their texture.
The texture of their flesh means that they can also be used as a meat substitute in various Thai and Asian dishes.
Produktspecifikationer
Data sheet
- Country of origin
- Thailand
- Hovedlager Roholmsvej (stk)
- 0
- Nørrevoldgade butikslager (stk)
- 1
- Torvehallerne butikslager (stk)
- 0
- Godthåbsvej butikslager (stk)
- 0
- Amagerbrogade butikslager (stk)
- 0
- "Kolli" — "package" (also used as "parcel", "item" or "consignment" in a shipping context)
- 1,000000
- Storage
- Køligt, tørt
- Net unit
- g
Næringsindhold
- Nutritional information per g/ml
- NA
Ingredienser
Ingredients: Thai eggplants.
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The Thai eggplant is a small, round vegetable, with a crisp texture and a slightly bitter taste, that plays a central role in Thai cuisine.
Thai eggplant is most often used in green and red curry dishes, where it absorbs the aromatic flavors from the curry sauce.
It can also be sliced and lightly fried or grilled for a more intense flavor.
Thai eggplants can also be eaten raw, often served with a spicy dip (Nam phrik), which is a popular way to enjoy their crisp texture and mild bitter taste.
Their inner flesh is pale green to white and contains many small, edible seeds that add an extra dimension to their texture.
The texture of their flesh means that they can also be used as a meat substitute in various Thai and Asian dishes.