The Thai aubergine is a variety of aubergine used primarily in Thai and Lao cuisines. The most common types are the round white or green ones about the size of a golf ball. Common cultivar types in Thailand are Thai Purple, Thai Green, Thai Yellow and Thai White.

Thai aubergines are essential ingredients in curry dishes. In green and red curry, typically quartered and cooked in the curry sauce where they become softer and absorb the flavour of the sauce.