Lao eggplant



The Lao eggplant (ໝາກເຂືອ, ), also known as Lao aubergine, is a local variety of eggplant found in Laos and used primarily in Lao cuisine. Research indicates Laos to be home to a wide diversity of eggplant landraces with variation in fruit shape, color, and the presence or absence of spines. Common cultivar types in Laos are Lao Green Stripe, Lao Purple Stripe, Lao Lavender, and Lao White. They are usually round and roughly the size of a golf ball.

Lao eggplants are used in Lao curry dishes, roasted for Lao eggplant dipping sauces, served raw with traditional Lao dishes like larb, and sometimes used in Lao papaya salad. A common Lao vegetable stew that uses Lao eggplant is or lam (ເອາະຫລາມ).