Hairy Eggplant
Estimated Inventory, lb : 0
Description/Taste
Hairy eggplants vary in size, depending on the growing environment and specific type, but are typically small, averaging 5 to 15 centimeters in diameter. The fruits have a round to oblate shape and feature a small fibrous green-brown stem cap. The skin is thin, firm, and taut, enveloped in a dense layer of tiny, needle-like hairs. These hairs have a golden-brown hue and can be easily rubbed off once the fruit is ripe. When the hairs are removed, the fruit’s surface is smooth with a faint sheen. Hairy eggplants are green when young and transition to a bright yellow-orange coloring at maturity. Underneath the surface, a thin layer of yellow flesh encases a central cavity filled with membranes and tiny, flat, round, cream-colored seeds. These seeds are suspended in a gelatinous liquid and range from 2 to 5 millimeters in diameter. Hairy eggplants are edible raw once ripe and are known for their sweet, sour, savory, and tangy taste.
Seasons/Availability
Hairy eggplants are available year-round in tropical climates.
Current Facts
Hairy eggplants, botanically classified as Solanum lasiocarpum, are the fruits of an Asian plant belonging to the Solanaceae, or nightshade family. The low-growing species forms compact bushes reaching 1 to 1.5 meters in height, producing golden-hued fruits with a distinctly fuzzy appearance. Historically, Hairy eggplants have been foraged from wild populations as medicinal and culinary ingredients. The species has since been domesticated and planted in home gardens. Hairy eggplants are known by several regional names, including but not limited to Sour eggplant in English-speaking countries, Mauek, Ma-Puu, and Ma-Euk in Thai, Ca Bung and Ca Thai Long in Vietnamese, Ram Begun in India, Dayak eggplant, Sarawak Wild eggplant, and Terong Pasai in Malay, and Cung Bulu, Terong Asam, and Terong Perat in Indonesian. Worldwide, Hairy eggplants are a specialty culinary ingredient primarily used as a souring agent. The species is utilized fresh or cooked and is incorporated into a wide array of savory dishes.
Nutritional Value
Hairy eggplants are a source of fiber to aid digestion and vitamin C to strengthen the immune system. The species also provides minerals like potassium, manganese, phosphorus, copper, calcium, magnesium, and iron. These minerals help the body produce red blood cells, balance fluid levels, support bones and teeth, and control daily nerve functions. The leaves, roots, seeds, and fruits are used medicinally throughout Asia in natural remedies. The seeds are used to reduce toothaches, while the leaves are applied topically with the fruit pulp as a soother for skin irritations. The fruits are also believed to contain antioxidants to help reduce inflammation and protect overall bodily health.
Applications
Hairy eggplants have a sweet and sour taste suited for fresh and cooked preparations. The layer of hair must be rubbed off before consumption, and the fruits should be cleaned to create a pleasant eating experience. Once prepped, the fruits can be sliced raw with dips or diced and tossed into slaws and salads. Hairy eggplants are valued as a souring agent and are pressed for their juice. This sour liquid is added to various sauces, chutneys, and dips for enhanced depth of flavor. Hairy eggplants are also chopped into sour relishes in India and added as a flavoring in Southern and Southeast Asian curries. In Malaysia, Hair eggplants are incorporated into fish or pork dishes to help reduce odors and fattiness of the meats. The species is also widely used in jungle curries, stir-fries, salads, or as a pickled dish in Thai cuisine. Beyond fresh preparations, Hairy eggplants are processed into commercial products in Malaysia, like jams, desserts, and syrups. Hairy eggplants pair well with coconut milk, herbs like Thai basil, coriander, and lemongrass, and aromatics including garlic, chile peppers, galangal, and shallots. Whole, unwashed Hairy eggplants should be immediately consumed once ripe for the best quality and flavor. The fruits can also be stored in the refrigerator for a few days.
Ethnic/Cultural Info
Hairy eggplants are a prevalent souring agent in Thailand and are known for their use in flavoring chili pastes. The most famous Thai chili paste, nam prik kapi, is a spicy, sweet, sour, savory, and salty condiment made with a base flavoring of dried shrimp, called kapi. These tiny shrimps are found in the province of Samut Songkhram, just south of Bangkok, and are fermented and dried with salt to create a briny, salty taste. Nam prik kapi is also thought to have been created in Central Thailand, and there are several theories about the chili pastes’ origins, from field workers needing a portable dish that could be mixed with rice to the evolution of other ancient recipes. Hairy eggplant is often used as a finishing element in nam prik kapi and is a substitute for other sour ingredients like tamarind. Thai chili pastes are the central flavoring in Thai dishes and are a treasured, defining characteristic of the cuisine. Nam prik kapi is incorporated into stir-fries, curries, noodle dishes, and as a dipping sauce.
Geography/History
Hairy eggplants are native to Asia and are believed to have origins in temperate, tropical, and subtropical regions of East, Southeast, and Southern Asia. The species has been growing wild since ancient times and thrives in forests, valleys, ravines, and thickets up to 1,500 meters in elevation. Much of the early history of Hairy eggplants is unknown due to their wild nature and lack of written documentation. Over time, Hairy eggplants were taken from the wild and domesticated in home gardens. New variations of the species were naturally bred in commercial cultivation, and the plants were eventually spread to regions worldwide. Today, Hairy eggplants are found in wild, naturalized, and cultivated populations throughout Asia and are also grown as a novelty through home gardens and select farms in Australia, Africa, the Americas, and Europe. When in season, Hairy eggplants are sold through fresh markets.
