Flavor PROFILE: Eaten raw, Thai eggplant has a slightly grassy flavor. Older fruits can be slightly bitter. When cooked in a sauce, Thai eggplants absorb the flavors of the sauce. 
NUTRITION: Thai eggplants contain dietary fiber, potassium, manganese, and antioxidants.

OTHER NAMES IN THE WORLD:
Thai aubergine, brinjal, ma keua praw, Thai baby eggplant, Thai kermit eggplant, round eggplant, Thai green eggplant

Shelf Life: three days
Can be eaten raw as a snack, cooked in curries or stir-fries or battered and eaten as tempura. SHELF LIFE: Will keep for three days in a cool, dry place.