Relyndis Tegomoh from Kisheri Farms showed us how to make this delicious Cameroonian dish featuring African Eggplant (also called garden eggs!) at our latest chef demo. Check out the recipe below and try it out for yourself using fresh market ingredients.
Garden Eggs (African Eggplant) Recipe
By Relyndis Tegomoh
Ingredients
- 5-6 Garden eggs (African Eggplant), diced
- 1 large chopped onion
- ½ cup chopped green onions (chop the white & green parts separately)
- 1½ cups diced tomatoes
- Cooking oil of choice
- Black pepper
- Salt
- Habanero pepper (optional)
Instructions
- Heat your oil in a saucepan on medium then add onions and stir until caramelized.
- Add your tomatoes and cook well until the sour taste is gone.
- Add the white part of the green onions and garden eggs with some water or broth.
- Sprinkle black pepper and salt and throw in your habanero.
- Stir and let it cook for about 15 minutes over medium heat.
- Check from time to time and stir to avoid sticking, adding liquid as necessary until your garden eggs are tender and most of the liquid cooked down. Your final sauce should not be soupy.
- Lastly sprinkle your green onion tops and stir for garnishing.
- Enjoy with your choice of starch, boiled yams, plantains, rice, etc.
