These are eggplants, they are very famous in Asian food.
I bought them from China town Spadina and College. I was there because all vegetables, fruits, ingredient for Asian foods are cheaper then buying from Western groceries. At this place I can get almost everything for Asian food. I chose this eggplant because I can keep them longer than the purple eggplant (not sure how to call the long and purple eggplant)
This eggplant it cost around $ 4.59 if you buy from metro and they are not as fresh as China town. When I was in Laos, I always use this kind of eggplant to make papa salad, eggplant sauce spicy and eat with sticky rice.
It taste so good and I am so happy that I can buy from Canada. It makes my life feels like in Laos again.
Sensory evaluation: it tastes quite sweet, soft. It does not absorb water like the purple eggplant or European eggplant. you cannot really smell it, but after you cook, it will smell like chilli.
Cooking method: there are so many ways that you can cook. It depends on what food you want to eat. For example, if you want to eat with steam ed rice. The best way is to steam them and then mash them with chilli, and cooked fish.
Here is the recipe for steamed fish and eggplant. Steam fish and eggplant for 45 minutes and keep water from steaming. We need it after we mash fish and eggplant together. 1 tbsp of salt, five Thai chilli, 2 cloves of garlic, 1 L of water, 1 or pinch of cilantro and 1 tbsp of lemon juice. Just mix all theses stuff and add the soup from steaming and ready to eat with streamed rice.
One really good thing that I learned from this eggplant is I really cannot cook it as long as in Laos. In Laos, the skin of this eggplant is way thicker, bigger and the taste is better. Therefore, I need to add more ingredient into it more than when I cooked in Laos.