Pea Eggplant (Solanum torvum)

Solanum torvum is a tiny member of the eggplant family. Many sizes and kinds of eggplant are grown and used in Thailand. The smaller, mature varieties vary in color among white, green, purple and yellow. The sizes range downward from that of a large lemon to that of the dark green, pea-size makeua puong. All, including S. torvum, are used unripe; raw as a part of chilli sauces (see Nam Prik, Chapter 14, Sauces). The pea eggplants are also used in curries mainly for decoration and add a fresh, slightly bitter taste. When unavailable, green peas are substituted. Unobtainable until recently, makeua puong can now be purchased at some Thai stores. Most Thai stores carry packets of seeds, including makeua puong, so cooks with gardening skills, in search of authenticity, can grow their own.