|This article does not cite any references or sources. (December 2012)|
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's why it can be enjoyed raw without removing the skin. Typically, the Vietnamese eggplant has a tiny bit of a bitter taste, but the bitterness could become stronger when the eggplant is overmatured. As for the aroma, the Vietnamese eggplant is very neutral smelling when it's raw, and develops a little earthy scent when it's cooked.
Vietnamese eggplants are used in Vietnamese cuisine in stir fries, soups and salads. They are also eaten raw or pickled.