An essential ingredients in Thai curry dishes such as in kaeng tai pla, green and red curry. Unlike Italian or Japanese Eggplant varieties, they are not acidic so are often eaten raw or lightly cooked to keep their crunch. You can halve or quarter Thai green eggplant, but they can also be used whole, and cooked in curry sauce where they become softer and absorb the flavor of the sauce. They are also eaten raw in Thai salads or with Thai chili pastes.