Kermit Eggplants
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Kermit eggplants were created in the United States as a hybrid variety of the Thai eggplant. They are small and round, averaging 1-2 centimeters in diameter. Their thin skin is tight and smooth with dark green striping traveling from the green calyx down to the white blossom end. Their flesh is firm, tender, pale white or green, and contains many small seeds. Kermit eggplants are crunchy and mild but develop a bitter flavor when left on the stalk. Plus, they contain vitamin K, potassium, folate, manganese, and fiber. Kermit eggplants can be used raw but also in cooked applications such as frying, stuffing, braising, grilling, and stewing. They can be sliced into rings or quartered and consumed raw with chili paste. They can also be sliced and used fresh in salads.
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