Lao eggplant

A variety of eggplant native to Southeast Asia

Lao eggplant

The Lao eggplant is a type of eggplant (Solanum melongena) that is native to Southeast Asia, particularly Laos. It is known for its small, round shape and distinctive flavor, which is slightly bitter compared to other varieties of eggplant. The Lao eggplant is a staple in Lao cuisine and is used in a variety of traditional dishes.

A variety of Lao eggplant

Description

Lao eggplants are typically small and round, with a diameter of about 2 to 3 centimeters. They can vary in color, ranging from green to white, and sometimes have purple streaks. The skin is smooth and glossy, while the flesh is firm and contains numerous small seeds. The taste of Lao eggplant is slightly bitter, which adds a unique flavor to dishes.

Culinary uses

In Lao cuisine, the Lao eggplant is used in a variety of dishes. It is often included in stir-frys, curries, and salads. One popular dish is jeow mak keua, a spicy eggplant dip made by grilling the eggplants and then mashing them with chili peppers, garlic, and fish sauce. Lao eggplants are also used in soups and stews, where they absorb the flavors of the broth and other ingredients.

Cultivation

Lao eggplants are typically grown in tropical and subtropical climates. They require warm temperatures and well-drained soil to thrive. The plants are usually started from seeds and can be grown in gardens or containers. Regular watering and fertilization help ensure a good yield. The eggplants are harvested when they are young and tender, as they can become bitter if left to mature too long.

Nutritional value

Lao eggplants are low in calories and contain a variety of nutrients. They are a good source of dietary fiber, which aids in digestion. They also contain vitamins such as vitamin C and vitamin K, as well as minerals like potassium and manganese. The antioxidants present in Lao eggplants may help reduce inflammation and protect against certain diseases.

Related pages

• Eggplant
• Lao cuisine
• Solanum