Solanum torvum the Thai Eggplant or aubergine is known in Thailand as Makhua Puang botanical name Solanum torvum. The fruits are in fact the small green pea sized berries which grow in large clusters. These berries turn yellow when fully ripe but are harvested for use when they are still green and is one of the main ingredients in Thai Green Curry. Makhua Puang are full of flavour but slightly bitter to taste so are not usually eaten on their own.
Enjoy the authentic taste and texture of pea aubergines in curries, stir fries or soups. This versatile ingredient can also be crushed and used to create delicious relishes or dips.
