باذنجان 'طويل أخضر تايلندي' (عضوي)

These plants are incredibly vigorous — I’ve had more Thai Long Green eggplants than I know what to do with. The pale green color and tender flesh really do soak up curry spices beautifully.

I was worried they wouldn't sprout, but every single seed came up strong. The first pale green fruit was so tender and mild, it absorbed the curry paste perfectly. Definitely ordering more for next season.

These plants have been absolutely loaded with fruit all season, and the long pale green eggplants are exactly what my Thai curries needed. The flesh is so mild and tender, it just soaks up the spicy sauce without turning mushy. I’m already planning to plant twice as many next year.