12 Apr Thai Green Curry with Baby Green Eggplants

Serves 3 as a main dish

Green eggplants are a nutrient-dense, antioxidant-rich vegetable valued in both modern nutrition and Ayurveda. Compared to larger, more heating purple varieties, green eggplants are lighter, more hydrated, and slightly more bitter. These qualities make them more cooling, easier to digest, and less likely to aggravate Pitta.

Like all eggplants, green varieties provide fiber for digestive health and contain vitamins C and K, along with minerals such as potassium and manganese that support immune, bone, and cardiovascular function. They are especially rich in chlorogenic acid, a potent antioxidant linked to reduced inflammation, improved cholesterol levels, and protection against oxidative stress. While purple eggplants contain more anthocyanins (including nasunin, known for protecting brain cell membranes), both types offer significant phenolic compounds with antimicrobial and cell-protective benefits.

The recipe below was inspired by baby green eggplants I discovered at a local farm. They hold their shape when cooked and readily absorb the flavors of the spices. To reduce bitterness, I recommend salting them before use in the recipe (cut, sprinkle with salt, then wipe off salt before cooking).

To highlight their texture, I paired them with a mild Thai green curry sauce. This versatile sauce really complements the eggplants, but it also works well with chicken or pork for non-vegetarians.

Thai Green Eggplants

Ingredients
1 clove garlic, peeled, chopped
1 small shallot, peeled, chopped
2 tbsp fresh ginger root, peeled, chopped
2 green chilies, stems removed, chopped (deseed for less spice)
1 lemongrass stalk (tender inner part only, finely minced)
1 tbsp miso (white or yellow)
½ tsp Himalayan salt
½ tsp coriander powder
¾ -1 c broth (vegetable, chicken, or shrimp)

1 lb baby green eggplants, quartered, salted and rinsed
1 can coconut milk (~13 oz)
4 kaffir lime leaves
1 tsp tamari
1 tsp rice vinegar
1 tablespoon coconut sugar (optional)
Fresh mint, chopped (garnish)

Directions:
Make the curry paste: In a Vitamix or NutriBullet, add the garlic, shallot, ginger, chilies, lemongrass, miso, salt, coriander. Add enough broth to grind to a smooth paste.

Cook the curry base: In a 4 quart Dutch oven, add the coconut milk, lime leaves, rice vinegar, tamari, and sugar (if using). Stir in the paste and bring to a boil. Then reduce heat and gently simmer for 5 minutes to release oils. Add the eggplants. Cover and simmer until they are easily pierced with a fork (about 8-10 minutes).

Adjust seasonings: Taste and adjust as desired – add more tamari for saltiness and depth, vinegar for brightness, or chili for heat).

Serving Suggestions: Top with mint and serve with jasmine rice or Thai rice noodles.

Variations: Substitute or add chicken tenders or ground pork. You can also add additional vegetables like bamboo shoots or red peppers, or finish with Thai basil.

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References:

https://ask-ayurveda.com/wiki/article/812-eggplant-in-ayurveda

https://flavorycooking.com/what-are-green-eggplants-called/

https://pmc.ncbi.nlm.nih.gov/articles/PMC11761265/