Thai eggplant (Makheua pro)

Thai eggplant is variety of eggplant originating from Thailand, also common in Southeast Asian cuisines.

It's distinct from the large, dark purple eggplants familiar to many people in the West. Thai eggplants are small, round or slightly oblong, and generally range in size from a large grape to a golf ball. The color can be white, green, or purple, often with stripes.

The flesh is crisp and slightly bitter. Unlike the larger variety of eggplants, Thai eggplants are usually eaten with the skin on. They are commonly used in a variety of dishes, including curries, salads, and stir-fries. For example, they are a common ingredient in green curry (kaeng kheiyw hwan) and red curry.

In Thai cuisine, these eggplants are also eaten raw, often served as a side dish with chili paste.