I'm posting this on General, but because I've never seen this item at any markets outside of SF, i'm also posting it here.
We picked up a few bunches of what I've discovered are Pea Eggplants = Baby Thai Eggplant = Makua Puong at the Jack London Sq. farmers market this weekend.
The lady selling them had her son explain to me that one is to boil these, then stirfry, then mash, and said that they taste just like regular eggplant. After doing a bit of research, I'm discovering that they are purportedly quite bitter.
I've found a couple of curry recipes, so will be attempting one, but are there any tips or tricks anyone can share? I'd like to cut down on the bitter factor a bit - should I wait for them to ripen more, or will they become even MORE bitter?
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