The Lao eggplant (Lao: ໝາກເຂືອ, pronounced [mȁːk kʰɯ̌a̯]), also known as Lao aubergine, is a local variety of eggplant found in Laos and used primarily in Lao cuisine. Research indicates Laos to be home to a wide diversity of eggplant landraces with variation in fruit shape, color, and the presence or absence of spines.[1] Common cultivar types in Laos are Lao Green Stripe, Lao Purple Stripe, Lao Lavender, and Lao White.[2] They are usually round and roughly the size of a golf ball.
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).
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Homemade Lao style stir fried Eggplants.
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LAO Request 12-2009
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jell pa, ປົ່ນປາ, lao food, fish
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See also
- Thai eggplant for common cultivar types in Thailand such as Thai Purple, Thai Green, Thai Yellow, and Thai White.
- Vietnamese eggplant
References
- ^ 猛雄, 齊藤; Thongkhoun, Sisaphaithong; 尚徳, 濱登; 一真, 小笠原; Tounglieng, Vilayphone (February 2017). "Collaborative Survey of Eggplant Genetic Resources in Laos, 2015". Annual Report on Exploration and Introduction of Plant Genetic Resources. 32: 183–213. doi:10.24514/00004668.
- ^ Know your eggplants- Part 2
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This page was last edited on 30 November 2023, at 13:27