From Our Farm
African Eggplant (Garden Egg)
This orange, ribbed African eggplant is a garden-egg type valued in African cooking. Its flesh is firmer and its flavor can be pleasantly bitter compared with common purple eggplant.
How it compares to
3 Ways to Cook African Eggplant (Garden Egg)
Ghanaian-Style Garden Egg StewMashed garden eggs folded into a rich tomato, onion, and pepper sauce.+
Ingredients
- 8 to 10 African eggplants
- 2 tablespoons palm or vegetable oil
- 1 sliced onion
- 3 chopped tomatoes
- 1 hot pepper
- 1 teaspoon grated ginger
- 1 cup smoked fish or cooked beans, optional
- Salt
Instructions
- Remove the stems, rinse the garden eggs, and simmer them in salted water for 12 to 15 minutes until soft.
- Drain and mash them roughly with a fork.
- Heat the oil and cook the onion for 4 minutes.
- Add tomatoes, pepper, ginger, and salt; cook until thick and the tomatoes break down.
- Add the optional fish or beans and cook for 5 minutes.
- Fold in the mashed garden eggs, simmer 8 to 10 minutes, and serve with rice, yam, or plantain.
Recipe adapted from African Food Network
Crisp Roasted African Eggplant ChipsThin, seasoned garden-egg slices roasted until browned and crisp at the edges.+
Ingredients
- 4 African eggplants
- 1 1/2 tablespoons oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt
- Black pepper
Instructions
- Heat the oven to 375°F and line a baking sheet.
- Remove stems and slice the eggplants very thinly.
- Toss with oil, paprika, garlic powder, salt, and pepper.
- Arrange in one layer without overlap.
- Bake for 20 minutes, turn, and continue baking until dry and crisp, checking frequently so they do not burn.
- Cool briefly before serving.
Recipe adapted from Evergreen Bitter Eggplant Pamphlet
Garden Eggs with Spicy Peanut DipA simple West African-inspired snack pairing cooked garden eggs with a savory chile-peanut dip.+
Ingredients
- 6 small African eggplants
- 1/2 cup natural peanut butter
- 1 small hot chile, minced
- 1 tablespoon lime juice
- 1 teaspoon grated ginger
- Warm water
- Salt
Instructions
- Remove the stems and simmer the garden eggs until just tender, about 10 to 12 minutes; drain and cool.
- Whisk peanut butter, chile, lime juice, ginger, and salt.
- Add warm water a spoonful at a time until the dip is smooth and scoopable.
- Cut the garden eggs into halves or wedges.
- Serve the garden eggs with the spicy peanut dip.
Recipe adapted from Nigerian Food Tradition
Want African Eggplant (Garden Egg) in your box?
Every Belle Nature CSA box is grown in Farmington, MN, harvested within 24 hours of delivery, and comes with recipes like these. Reserve your 12-week farm share for the Twin Cities.
A CSA farm in Farmington, MN delivering farm-fresh, seasonal vegetable boxes across Minneapolis, St. Paul & the Twin Cities metro.
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