Purple eggplant


Purple eggplant, with its vibrant color and versatile texture, plays a significant role in Cambodian cuisine. This vegetable is cherished for its ability to absorb flavors, making it a perfect component in a variety of dishes, from stir-fries and curries to traditional salads.

Its smooth, creamy flesh contrasts beautifully with the spices and herbs common in Khmer cooking, adding both visual appeal and a rich, subtle sweetness to meals. The use of purple eggplant in Cambodian dishes showcases the country's ability to blend texture and flavor, creating dishes that are as pleasing to the eye as they are to the palate.

Origin: Siem Reap