Apple Green Eggplant (Ca Phao)
The botanical name of these small green eggplants is Solanum macrocarpon. Known as ca phao in Vietnam, they are also called African eggplant, Thai eggplant and gboma and can be found in the Carribbean, South America, Africa and Southeast Asia. The Vietnamese variety is slightly bitter and can be eaten raw, in stirfries or soups, or can be pickled.
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This is a good side dish to eat with your soup or rice.
Prep Time: 10
Cook Time: 20
Total Time: 30
- 2 lb apple green eggplant
- 3 Tbsp salt
- 3 tsp vinegar
- 2 tsp ground fresh chili paste
- 3 Tbsp sugar
- 2 tsp fish sauce
- 2 cups water
- 4 cloves garlic
- Wash apple green eggplant. Cut into thin pieces to soak into salt water (use 2 tablespoon) for 10 minutes.
- After 10 minutes in salted water, wash apple green eggplants well and then drain water. Put the sliced apple green eggplants into a bowl. Add 1 tablespoon sugar to make the apple green eggplants more crunchy and set aside for 10 minutes.
- Get a bowl and add 2 cups of water, 1 teaspoon salt, 1 teaspoon vinegar and 2 tablespoon sugar and mix together. Peel garlic cloves and add chili paste.
- Now get the apple green eggplant that you set aside, and put it in a clean jar. Add all the liquid juice you just made and allow the apple green eggplant to marinate for at least 2 hours before serving.
- You typically eat this with soup, rice, or as a side dish. It does not need to be eaten all at once, you can refrigerate for up to a week.