Garden egg is a form of eggplant that is grown as a food crop in numerous African nations. It is sometimes referred to as a fruit. The precise species of the garden egg has sparked a lot of discussions. Some sources (National Research Council of the National Academies, 2006) mention Solanum aethiopicum, which contains varieties like “garden egg,” “scarlet eggplant,” and “gilo”. Others believe that ‘gilo’ is identical with the Gilo group’s “Solanum aethiopicum”.
HISTORY
Garden eggplants are a kind of eggplant that originated in Sub-Saharan Africa and have been cultivated since antiquity. The Garden Egg was introduced to England in the late 1500s and quickly became fashionable, earning the fruit its egg-shaped moniker. It remained popular until the purple eggplant was introduced from Asia. Garden Egg eggplants are now widely produced and available in local markets throughout Africa, Southeast Asia, Europe, Brazil, the Caribbean, and parts of the United States.
DESCRIPTION
Garden Eggs come in a variety of sizes, ranging from little to larger, with an average length of 6-8 centimetres. Garden eggs are typically teardrop to somewhat oblong in form, with some people describing them as appearing like eggs, thus the name. When they’re young, their skin is sleek, shiny, and green, but as they become older, it turns white or yellow. This Eggplant is spongy, light yellow to white, and sheaths a lot of little, flat seeds beneath its thin skin and sensitive flesh. The texture of a Garden Egg is crisp, and the flavor is mildly bitter.
NUTRITIONAL VALUE
Garden eggplants are a good source of;
- Potassium and fiber
- Vitamin C
- Iron
- Calcium
- Ceta-carotene
- Folate
- Vitamin B1
- Magnesium and Niasin
- Copper
GARDEN EGGS APPLICATION
When chopped or diced into stews and soups, Garden eggplants can be boiled, sautéed, and steamed. They’re also grilled with other vegetables, blended into curries, boiled and mashed, pureed into juice or sautéed and eaten with starchy dishes like rice, yams, plantains, and couscous. It is available in canned form in various countries. Garden eggplants go well with seafood, meat, and poultry, as well as onions, ginger, garlic, nutmeg, anise, lemongrass, scotch bonnet peppers, green beans, red bell peppers, mushrooms, and tomatoes. When properly dried and stored at room temperature, the fruit can survive up to three months.
Garden eggplants are farmed on a local scale in Ghana and are used as a cheap and readily accessible meat alternative. Garden eggplants are consumed on a daily basis and are accessible all year. They are sold on busy street corners, in fresh markets, and along roadsides in small stands.
RECIPE IDEAS
- Garden Eggs Stew with Koobi
- African Garden Egg Curry
- Chinese Garden Egg Stir Fry
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