Vietnamese eggplant
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 | It has been suggested that this article be merged into Solanum macrocarpon. (Discuss) Proposed since October 2017. |
| Vietnamese eggplant | |
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| Species | Solanum macrocarpon |
The Vietnamese eggplant (Vietnamese: cà pháo) is the fruit of solanum macrocarpon.
Description
A Vietnamese eggplant is about 1.5 inches in diameter, looking similar to a golf ball with a stem. The color can be medium green, pale green, or white with green stripes. Its crunchy texture and mild flavor make it unique. It can be consumed 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. 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.