Cambodian eggplant
Cultivar of eggplant traditionally used in Cambodian cuisine
From Wikipedia, the free encyclopedia
The Cambodian eggplant (Khmer: ត្រប់ចាន, lit. 'Plate-like eggplant');[2] also known as the Cambodian aubergine, Cambodian green giant,[3] or Cambodian giant green; is an heirloom cultivar[4] of the eggplant species Solanum melongena that is used in Cambodian cuisine.
| Solanum melongena ត្រប់ចាន | |
|---|---|
| |
| Species | Solanum melongena[1] |
| Marketing names | Cambodian eggplant, Cambodian aubergine, Cambodian giant green, Cambodian green giant |
| Origin | Cambodia |
Appearance
The appearance of the eggplant is large, round, and stumpy.[5] The colour is a lightish green with white ribbing and dark green stripes. The interior of the fruit has fully formed seeds. [6] Due to the similar appearance and the fact that Cambodian eggplants are not as common, the variety is often confused for Thai eggplants and such often used as a substitute by Cambodian diaspora communities.[7]
Uses
Culinary
In Cambodian cuisine, they are often served raw with dipping sauce or cooked in stews.[8]
The dish cha traop dot is a stir-fry of pork, eggplants, and soybeans that is made by the Khmer Krom indigenous people of the Mekong Delta.[9]