• Plump and purple, eggplants are a common vegetable that make appearances in many Italian dishes and can be found at most neighborhood grocery stores. Curious cooks can seek out miniature versions of this vegetable though, which vary in size, color, shape and taste. Such exotic breeds of eggplant are common in Asian markets and can be used to give authentic taste to the cuisine of the far east.
  
  

Thai Eggplant

• About the size of a golf ball, the Thai eggplant is popular in Asian cooking and often appears as an ingredient in curries and stews. Called "makua" in the Thai language according to the Thai Table website, this variety of eggplant can be white, green or a combination of the two. Round in shape, these eggplants have a mild taste not unlike the purple eggplants often seen in American grocery stores. When used in cooking, they are often quartered and left to simmer in liquid based dishes where they soften and absorb the flavor of the sauce.
  
  

Pea Eggplant

• Pea eggplants are so named because of their appearance: they are small, about the size of a marble, and a light green color. Popular in the spicy curries of Southeast Asia, pea eggplants are often used by the Thai and Laotian people when making traditional dishes. The eggplants grow in clusters and are very firm until cooked. They are usually used whole in dishes to allow diners to enjoy the "bursting" sensation of biting into a whole eggplant. With a bitter flavor, they are popular in coconut based curries as the sweetness of the fruit contrasts with their taste.
  
  

Japanese Eggplant

• The Japanese eggplant is a deep purple color, though some less common varieties may be green or white, and has a taste similar to the traditional chubby eggplants found in many supermarkets. However, it's long, thin and straight instead of round and plump. A popular ingredient in Chinese and Japanese cooking, these eggplants have a mild taste and can be used in ways similar to regular eggplants, such as roasting or stir frying.