Fresh Garden Eggs

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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 askedCan 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. Show more