Thai eggplant

The green-white varieties of Thai eggplants are essential ingredients in Thai curry dishes such as in kaeng tai pla,[2] green[3] and red curry.

In Cambodian cuisine, they are often served raw with dipping sauce or cooked in stews.

[7] One of the most popular Cambodian steak sauces known as tuk prahok is made with the green-white variety[8] (Khmer: ត្រប់ស្រួយ, romanized: trob sruoy).

In the Philippines, they are used in Ilocano cuisine, specifically in the dishes of pinakbet and dinengdeng.

Boiled eggplant is frequently served with soy sauce and calamansi or dipping sauces made from bagoong, a fermented fish or shrimp paste.