Thai eggplant

The Thai eggplant, maybe the cutest on the list, is smaller and rounder than the others — imagine a green and white ping-pong ball, and you've got a fairly decent idea. And, unlike other eggplants, this species may be eaten raw, grilled, stir-fried, or dipped in tempura batter. According to Indulge Bangkok, the solid texture lends itself to lengthy, slow cooking techniques like currying since these nightshades can absorb flavor without decomposing. This implies that Thai eggplants, unlike many other types, will not fade into the background and can be the star of the show.

These tiny beauties, known in Thai as round eggplant and ma keua praw, should be eaten when still young and fresh since, according to to Indulge Bangkok, they become bitter and unappealing as they mature, which is why it's also advisable to consider preserving extras before they're too old to use.