Kermit is the name of a small, green eggplant, bred in the U.S. from the round Thai eggplant. It is also known as Garden Egg and Bitter Ball, the latter since they grow bitter the longer they are off the stalk.
But some clever American, probably selling the eggplants or the seeds, gave it the name “Kermit” after Kermit the Frog. They’re adorable, small and green, just like the frog.
A member of the Nightshade Family, Solanaceae (as are the tomato and the potato), Kermit is a variant in the genus and species Solanum melongena, to which all eggplants belong.
These golf ball-size eggplants average 1½”-2″ in diameter (an American golf ball is 1.68 inches).
Kermit and all Thai eggplants differ from other eggplants not only in their size and shape, but also in that they can be eaten raw, and have tender, edible skin.
When you’re Kermit, it’s tasty being green, with quick-cooking, meaty flesh.
KERMIT EGGPLANT RECIPES
Like other eggplants, Kermits are high in fiber, folate, manganese, potassium, thiamine and vitamin K. They are also low in calories and have no fat or sodium. Two eggplants have 25 calories.
The shelf life of Kermit eggplants is typically shorter than other varieties. Once picked they should be refrigerated in plastic, for no more than 1 week. They become increasingly bitter as they age.
You may want to try growing them at home. Eggplant is easy to grow, with big yields. You can buy seeds here.
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