May 29, 2013
A kamo aubergine is a very round variety of eggplant. This solanaceae vegetable is deeply purple and grows from a thick meaty stem.
Like other varieties of eggplant, kamo aubergines have a bitter taste until cooked. Cooking quickly tenderizes the vegetable and releases a complex of flavors. Their porosity also allows easy absorption of flavored fluids making eggplants a useful addition to vegetarian dishes in particular.
The kamo aubergine is of the kyo yasai or Kyoto vegetables.
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