Eggplants are plentiful in Nigeria and they are found in different varieties. Locally referred to as garden eggs, there are white ones (which really look like eggs) green ones, variegated green and white and also purple ones.
Though there are definite differences between the garden eggs common in Nigeria and aubergines found in other countries, they belong to the same biological family.
I have really nice memories of eating garden eggs, mainly eating them raw as snacks in between meals. They were also cooked or stewed and served with boiled or roasted yam. Can also be served with pounded yam.
Nutritional Data for Garden Eggs (based on 100g, whole raw vegetable)
Calories - 27kcal
Dietary Fibre - 1.2g
Carbohydrates - 4g
Protein - 1.4g
Fat - 0.2g
Vitamins: C
Minerals: Calcium Phosphorus, Copper, Zinc, Iron
Nigerian type garden eggs cannot really be found here in the UK but their European counterparts (aubergines) can. So in order to remind myself of the wonderful flavour and texture of garden eggs, I decided to cook some aubergines and serve with boiled yam. I discovered that aubergines cooked faster than garden eggs and there is no need to peel the skin off. It was a simple nutritious dish, ready in less that 15 minutes. Try it.
What you need
- Aubergines (Use garden eggs if you can get them)
- Diced onions
- Handful of diced sweet peppers
- Handful of cooked prawns
- Salt
- Coconut oil (or use your preferred cooking oil)
- Puna yam
What to do
- Peel and slice the yam. Wash thoroughly and boil in salted water. Allow to cook until soft, this should take no more than 10 minutes depending on the thickness of your slices. Once cooked, drain excess water, set aside and keep warm until served.
- Dice the aubergine along with the onions and mixed peppers. If you are using garden eggs, steam them first to remove the tough skin. Then dice.
- Heat some oil in a sauce pan and add the diced onions. Toss around until onion begin to brown, then add the aubergine, peppers and some salt.
- Stir all together. Turn the heat down to prevent burning/drying. Add a small quantity of vegetable stock (about a quarter of a cup depending on the quantity of vegetables in the pan.)
- Simmer for a few minutes and finally add the cooked prawns, allow to heat through, then serve hot with the boiled yam.