The Thai eggplant, locally called ma keua is a variety of eggplant which is used in the Thai traditional cuisine. The Thai eggplants are characterized mostly by a white or apple green color and a medium round size. This kind of eggplants is among the most popular ones, as they are easy to recognize and easy to prepare as boiled, baked, fried or roasted. In the various cuisines of the world, the eggplant is also called melongene or aubergine. The Thai eggplant is rich in carbohydrates and vitamin, as it includes A and B vitamins and C-complex. Besides these, the Thai eggplant is low in calories, so it helps in low calorie diets and healthy culinary habits.