Fresh Garden Eggs

Description

Fresh Garden Eggs are small, round African eggplants — pale green to white or yellow-green in colour, with a firm, slightly bitter crunch quite different from the soft texture of a large purple aubergine. They're popular eaten raw as a snack, often alongside a spicy groundnut (peanut) dip or pepper sauce, and are also cooked into stews and sauces.

How to prepare

• Rinse thoroughly under cold running water before use.
• Eat raw, sliced or whole, with a peanut-based dip or pepper sauce.
• Slice and stew with palm oil, crayfish, scotch bonnet and stockfish for a traditional garden egg sauce.

Storage

• Store in the fridge crisper drawer and use within 5-7 days.
• Choose firm, unblemished eggs and rinse just before use rather than before storing.

Frequently asked

Can I eat garden eggs raw?

Yes — they're commonly eaten raw as a snack, usually with a spicy groundnut dip or pepper sauce.

How long do they keep in the fridge?

Around 5-7 days in the crisper drawer when stored unwashed and used while still firm.

What dishes can I make?

Eaten raw as a snack with peanut-based dip, or stewed with palm oil, crayfish, scotch bonnet and stockfish for a traditional garden egg sauce.