Pea aubergines have a fairly tough skin, and burst satisfyingly in the mouth. They are are usually added to curries, especially Thai Green Curry (Gaeng Kiaw Wan), but can also be found in Jamaican and Lao cuisine. They cook quickly, and are usually added to curry for about 5 minutes to soften slightly.

In Tamil Nadu, India, the fruit is consumed directly, or as cooked food in dishes such as Sundaikkai Sambar, Sundaikkai Poriyal, Sundaikkai Aviyal & Sundaikkai Pulikulambu.  In Siddha medicine, one of the traditional systems of India, Sundaivattral Choornam is used to improve digestion.

They are also known as Devil’s Fig, Prickly Nightshade, Shoo-shoo Bush, Wild Eggplant, Pea Eggplant, Pea Aubergine, and Susumber.

You may find them in Asian foodstores in your country, otherwise substitute with the aubergine that is locally available where you are.

Aubergines are a nightshade vegetable, and should not be eaten by anyone who has a sensitivity to nightshade vegetables.