Kermit eggplants are small and round, averaging 3 centimeters in diameter. The thin skin is tight and smooth with dark green striping traveling from the green calyx down to the white blossom end. The 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.
Kermit eggplants can be used raw but also in cooked applications such as frying, stuffing, braising, grilling, and stewing. Kermit eggplants can be sliced into rings or quartered and consumed raw with nam phrik, or chili paste. It can also be sliced and used fresh in salads. In cooked applications, Kermit eggplants are most commonly used in ratatouille, ragu, marina and parmesan dishes, soups, and stews. It is also stuffed or battered and fried. In Asia, Kermit eggplants are commonly diced and added to curries and stir-fries. Kermit eggplants pair well with red bell peppers, tomatoes, spinach, baby bok choy, kaffir lime leaves, coconut milk, oyster sauce, aromatics such as garlic, ginger, onions, and fennel, herbs such as basil, mint, and cilantro, poultry, lamb, tofu, parmesan, and mayonnaise. Kermit eggplants will keep up to one week when stored wrapped in plastic in the refrigerator.
6 to 7 eggplants per unit, depending on size.