Garden egg also known by many names such eggplant, aubergine, guinea squash and brinjal is a fruit, which some people mistakenly call a vegetable. It’s available is various parts of the world in different shapes, sizes and colours. In West Africa, it can be found in most market places and can be eaten fresh (uncooked) or cooked despite its somewhat bitter tasteGarden egg is low in fat, protein, and carbohydrates. It also contains relatively low amounts of most important vitamins and minerals.
Preparation time – 15mins
Garden egg – 500grams ( cleaned)
Medium sized onion – 1(chopped)
Ground crayfish – 2 heaped tablespoons
Ground dried pepper- 1 level teaspoon
Vegetable oil- 60mls
Salt – 4g
Cook time – 30mins
Put chopped (optional, depends on size) garden eggs in a pot, add tap water to cover garden egg half way, place lid on the pot and continue to boil for an additional 10mins after pot reaches boiling point. Drain, allow to cool (optional) and mash to chunky bits or as desired.
In a hot pan add vegetable oil, chopped onions and salt for about 1min on medium heat, add mashed garden eggs, stir frequently until juice reduces, add ground pepper, crayfish and combine thoroughly. Reduce heat and cook for an additional 3- 5mins, add salt to taste. Serve hot.