A Pea Aubergine is, as you might have guessed, a very small eggplant – also called Pea Eggplants. These are normally added to Thai curries such as green, panang, kaeng tai pla and red curry. This small eggplant adds a pleasing and slightly bitter taste, color and texture to thai dishes, which cannot be easily replicated by any other ingredient. They’re typically cooked whole in Thai soups and curries, and pop in the mouth when you bite them, releasing a burst of bitterness that combines nicely with richness or heat in the dish.
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