Thai eggplants, also known as makua pot and round eggplant, are members of the nightshade family alongside tomatoes and potatoes. They are small and round with a crunchy texture that softens when cooked and a mild flavor that serves as a perfect vessel to absorb sauces and seasonings. Thai eggplants are unique among eggplants in that they can be eaten both raw and cooked.
Uses: Wash eggplant thoroughly and slice thinly and add to your salads and crudite platters. Cook eggplant with your curries to add texture and flavor.