Bolo maka [ma-euk] are small and round, approximately 1-2 centimeters in diameter. The tiny eggplant's outer skin is initially green when immature, but then ripens to yellow or orange and is covered in a fine layer of prickly hair. The inner pulp has many edible seeds and is also yellow or orange. Hairy eggplants are tangy and have a tropical, floral taste with a crunchy bite. Hairy eggplants grow in small clusters on a stout, vining perennial bush that reaches heights of just over one meter. The stems, leaves, and branches are also hairy, much like the fruit's outer skin.
Bolo maka [ma-euk] contains vitamin C, fiber, and some potassium and manganese.
Bolo maka [ma-euk] can be consumed in both raw and cooked applications. The thin exterior skin is edible once the hairy layer is shaved off, and they are popularly eaten raw as an appetizer or snack. Many recipes may call just for the juicy, seedy pulp to add a touch of piquant sweet and sourness in sauces and curries. The fruit can be sliced in half and squeezed to release the inner pulp. Hairy eggplant is often used as a finishing condiment and paired with nam prik kapi, which is a Thai chili sauce made with shrimp paste and lime. Its sweet and sour flavor profile also complements curries rich in coconut milk or a simple plate of rice. Hairy eggplants will keep for up to a week when stored in the refrigerator.
Bolo maka [ma-euk] is available year-round.