Thai eggplant is tiny, round, and greenish-white in color. This variety is hard to find but we produce it 8 months of the year. Thai Eggplant is common in several Southeast Asian cuisines but particularly emblematic of many Sri Lankan and Thai cuisines’ dishes. It is essential in the preparation of Thai curry used in variety of dishes. It grows in warm weather similar to those of Southeast Asia. Thai Eggplant can be eaten raw in salads or cold pastas; also can be topped with Thai chili pastes. The can diced in halves or quarters and cooked into soups and stews; or made into sauces when they become softer.