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.
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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
edit- Thai eggplant for common cultivar types in Thailand such as Thai Purple, Thai Green, Thai Yellow, and Thai White.
- Vietnamese eggplant
References
edit- ^ 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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