One of the things I find interesting when travelling is the different varieties of food available in different places in the world. When I went to the USA, I learned they have a totally different range of apples available to us; in Ecuador, they have red bananas, and Thai bananas are yellow but taste utterly different – like they’re perpetually underripe and have hints of coconut.
During our time in Chiang Mai, we took a cooking class to learn how to make some famous and favourite Thai dishes. The day was excellent all around and a highlight of our trip. And as part of it, they took us to the local markets to help us learn to identify the foods we were cooking. As part of this, I took the above photo of the different kinds of eggplant available in Thailand, ranging from the tiny, bitter eggplant put into curry, the small white and long green eggplant used in omelettes, to the near standard purple eggplant that parallels our purple black eggplant at home.
On another note, if you ever have a chance to use scribbly or pink eggplant where you are, leap at it – they are less bitter than black eggplant and absorb less oil during the cooking process.