Since they were mentioned above, I thought I might go into a bit more detail about Thai eggplants. There are three kinds that are normally used: 1. Makheua Proh: These are the roun, golfball-sized white and green eggplants often sliced into quarters and put in curry or eaten raw with nam phrik. There are two kinds: the hard, predominately white ones are usually eaten raw (unfortunately, the majority sold in the US are this type), the slightly softer ones are used for cooking. Although they look and taste quite similar, they're not used interchangeably by Thais. 2. Makheua Phuang: These are the tiny green "pea eggplants" often used in curries (especially in combination with makhuea proh in kaeng khiaow waan, green curry). They are slightly bitter and are generally cooked, except for when slightly pounded with nam phrik kapi (shrimp paste dip) to add a slightly bitter taste. In northern Thailand they're grilled and smashed up with long green chilies in another popular dip. Western-style peas are NOT a good substitute. If you can't find the real thing, just go without them. 3. Makheua yaaw: The long, green "Japanese eggplant". This is usually cooked, and used in many muslim-style Thai curries, especially kaeng karii. It is also grilled and made into a "yam", a kind of Thai salad with lime/fish sauce/sugar. There are a couple other small white or yellow eggplants in Thailand. These are generally only eaten raw with nam phrik. All eggplants brown very quickly when cut, so a good idea is to have a bowl of water with a squeeze of lime, or a tsp. of vinegar to hold them in. I wish I had some photos... Maybe I'll take some this weekend if I go to Or Tor Kor. Austin