Lao eggplant
The Lao eggplant (Lao: ໝາກເຂືອ [maːk kʰɯːə]), also known as Lao aubergine, is a local variety of eggplant found in Laos and used primarily in Lao cuisine. Common cultivar types in Laos are Lao Green Stripe, Lao Purple Stripe, Lao Lavender, and Lao White.[1] They are usually round and roughly the size of a golf ball.
![](../I/m/Ca_dam_tuong.jpg)
Lao eggplants are used in Lao curry dishes, roasted for Lao eggplant dipping sauces, served raw with traditional Lao dishes like larb, and sometimes used in Lao papaya salad. A common Lao vegetable stew that uses Lao eggplant is or lam (Lao: ເອາະຫລາມ).
See also
- Thai eggplant for common cultivar types in Thailand such as Thai Purple, Thai Green, Thai Yellow, and Thai White.
- Vietnamese eggplant
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.