Thai eggplant is a southeast Asian variety of eggplant. It is more egg shaped.
Look for smooth, shiny skin. There should be no major blemishes or discoloration. To pick a ripe plant, press down on the eggplant. It should leave a slight imprint. Choose smaller varieties as they tend to be sweeter. Eggplant should be stored at room temperature, away from sunlight in a cool place.
Thai eggplant should be washed. It is primarily used in Thai dishes like curry. It is typically quartered or sliced. It can also be simmered with the curry to absorb the flavor and soften it. Thai eggplant can also be eaten raw with Thai chilies.