In makheua yao pad tao jiao, a Thai-Chinese stir-fry, slender eggplant pieces are flash-fried in hot oil to soften the flesh while preserving the skin’s vibrant purple hue. Like in many cooking ...

You may be familiar with the larger, deep purple globe eggplants commonly ... denser Italian eggplant and the green, round Thai eggplant. Becky notes that although outward appearances may differ ...