Vietnamese eggplant
| Vietnamese eggplant | |
|---|---|
Scientific classification  | |
| Kingdom: | Plantae |
| Clade: | Angiosperms |
| Clade: | Eudicots |
| Clade: | Asterids |
| Order: | Solanales |
| Family: | Solanaceae |
| Tribe: | Solaneae |
| Genus: | Solanum |
| Species: | S. macrocarpon |
| Binomial name | |
| Solanum macrocarpon | |
The Vietnamese eggplant (Vietnamese: Cà pháo) is a type of eggplant used in Southeast Asian cuisine.
Description
A Vietnamese eggplant is about 1.5 inches in diameter, looking pretty similar to a golf ball with a stem. The color can be medium green, pale green or white with green stripes. What makes it unique is the crunchy texture and mild flavor. That is why it can be enjoyed raw without removing the skin. Typically, the Vietnamese eggplant has a slightly bitter taste, but the bitterness may become stronger when the eggplant is over-ripe. As for the aroma, the Vietnamese eggplant is very neutral smelling when raw, and develops an earthy scent when cooked.
Culinary Uses
Vietnamese eggplants are used in Vietnamese cuisine in stir fries, soups and salads. They are also eaten raw or pickled.