Uwajiwhat: Thai Eggplant

What in the world is that? And just what do I do with it? If you’ve ever walked down a grocery aisle and wondered those things, you’re now in luck.

Welcome to Uwajiwhat. With a focus primarily on Asian food, we where going to call it Viet What (Wah-t?), but Uwajiwhat seems, well, bigger and better. We’ll start simple, but before too long we’ll work our way to wacky.

First up: Thai eggplants. These golf ball-sized treats, also known as Kermit eggplants, are typically green with striped white shoulders. Their skins are thinner than the more familiar purple variety and can be a bit bitter, but there’s no need to peel, slice, salt or soak them. They’re delicious, as they soften in sauce and absorb wonderful flavor.

We like to quarter them before cooking in some green curry paste and coconut milk, along with salmon (or chicken) and Thai basil. You can wow your friends with this easy dish, or try a more sophisticated recipe.

Let us know how you use these eggplants. And, if you have a food you can’t identify, tell us and we’ll try to figure it out for you.