Mini green aubergines, also known as Thai or Indian eggplants, are small, rounded vegetables. They are commonly used in Asian cuisine and have a slightly bitter and earthy taste that pairs well with other bold flavors. When cooked, mini green aubergines have a tender texture and a mild flavor that can absorb the flavors of the dish they are cooked in. They can be fried, grilled, roasted, or stewed, and are commonly used in curries, stir-fries, and soups. In Thai cuisine, mini green aubergines are often used in the popular green curry dish, where they add a slightly sour taste to balance out the spiciness of the curry paste but they can also be pickled or preserved and used as a condiment.