Cookbook:Garden Egg

Cookbook | Recipes | Ingredients | Vegetable

Garden eggs

The garden egg is a small, white variety of eggplant native to Sub-Saharan Africa.


Garden eggs are small and ovular. They are white in their 'immature' stage, after which they fully mature to yellow-red—however, they are primarily consumed in their white stage. Uncooked, they have a crunchy texture with a mild bitter flavor.

Selection and storageEdit

Garden eggs are typically harvested and eaten in their immature white stage. They can be dried and stored for up to three months.


Garden egg fruit, stems, and leaves can all be eaten. The fruit can be eaten raw, although it is most commonly cooked. It can be simmered in soups and stews, grilled, mashed, and sautéed.