38 
BULLETIN" 6 0, HAWAII EXPERIMENT STATION" 
To make chop suey. — Use recipe given for edible-podded peas. 
To make soup. — Slice thinly one-half pound lean pork. Wash two 
medium-sized dishcloth gourds, remove ribs and outer skin; slice 
vegetable crosswise in ^-inch lengths. Have at hand a heated pot 
containing IV2 teaspoons peanut oil, a little salt, and a small slice 
ginger. Add the meat and fry for half a minute. Then add a 
little water and boil for 20 minutes; add the vegetable; cook for 
5 minutes ; serve. 
Figure 33. — Long eggplants 
Long Eggplant {Solatium melongena serpentinum). (Fig. 33) 
Chinese name : Ai-kwa 
Japanese name : Nanbu-naga nasu 
Shape: Club-shaped or clavate. 
Size: Four to six inches long; 1 to iy 2 inches in diameter. 
Color: Purple or white, glossy. 
The long eggplant is somewhat of a curiosity. Its diminutive size, 
shape, and color appeal to a large group of buyers who prefer it to 
the large variety. In quality the long eggplant is said to be superior 
to the ordinary round variety. 
To prepare for the table. — Bake or fry and serve with soy sauce 
to which grated ginger has been added. 
