African eggplant (garden egg) is a favorite amongst our Central African growers who enjoy it raw or cooked. This eggplant has a bit of a bitter flavor but it is deliciously enhanced when cooked with tomatoes and other vegetables.
Garden Egg Stew
5 tbsp. oil
2 cloves garlic, minced
1 large onion, chopped
1 hot pepper, chopped (optional)
12-15 garden eggs, cut into quarters
3-4 large potatoes, chopped
1 large tomato
1 bay leaf
3 cups of water
2 cups dry shell beans (optional) or 1 pound of beef (optional)
Salt and pepper to taste
If cooking with beans, boil the shell beans for 25-30 minutes or until tender. Drain and set aside. If using beef, quickly seer the beef and cut into 1-inch cubes.
1. In a pot heat the oil on medium high. Add chopped onions to heated oil. Cook for 4 minutes, then add garlic and optional hot pepper. Cook until onions are translucent, and then add the cut garden egg.
2. Add one cup of water and cover. Cook for 5 minutes, then add potatoes and additional cup of water. Cook 10 more minutes or until tender.
3. Add chopped tomatoes, last cup of water and cooked shell beans or beef. Cook covered for 10 minutes. Remove bay leaf, then season with salt, pepper, and basil to garnish.
Global Greens recipe