Eggplant Yellow

Eggplant yellow, also called Makhuea Kheun is round, usually 1-2 inches in diameter, dense and crunchy in texture with a sour-bitter taste. The outer skin is smooth and tough, and the colour changes from green to golden yellow when ripen. Known for its bitterness, the yellow eggplant is able to round up the sharp heat of chillies or saltiness of the dishes. To cook, the core of the eggplant that is full of light brown seeds is removed, the flesh is then left to soak in water to reduce the sourness before being diced or sliced and added to stir-fries, salads or curries, or eaten raw with chilli dip. Eggplant yellow is high in Vitamin C, calcium and phosphorus.