Salads
Garden Egg and Tomato Salad
The Quirky Foodster Team
Ingredients
- 6 garden eggs (small eggplants), halved
- 2 tomatoes, diced
- 1 small onion, thinly sliced
- 1 tbsp ground crayfish (optional)
- 1/2 scotch bonnet pepper, finely chopped
- 2 tbsp vegetable oil
- Salt, to taste
Method
- Boil the garden eggs in salted water for 8-10 minutes until just tender; drain and cool slightly.
- Dice the boiled garden eggs and place in a mixing bowl with tomatoes and onion.
- Add the ground crayfish and scotch bonnet, then drizzle with oil and season with salt.
- Toss gently to combine and serve at room temperature or chilled.
Introduction: Garden eggs, a small bitter-tinged variety of eggplant, are a familiar sight in Ghanaian markets.
Cultural Background: Garden eggs, a small bitter-tinged variety of eggplant, are a familiar sight in Ghanaian markets. Lightly boiled and tossed with tomato, onion and a peppery dressing, this salad is often served alongside grilled fish or as a refreshing counterpoint to spicy stews.
Tips: Do not overcook the garden eggs; they should retain a slight bite rather than turning mushy.
Variations: Mash the garden eggs instead of dicing for a chunkier, more traditional 'garden egg stew' style salad.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Serve cold or at room temperature; reheating is not typical for this dish.
Nutrition: Calories: 110 kcal, Protein: 3 g, Carbs: 10 g, Fat: 7 g, Fibre: 4 g
FAQs:
Q: What are garden eggs?
A: They are a small, round variety of eggplant common in West Africa, milder and slightly bitter compared to standard eggplant.
Q: Can I substitute regular eggplant?
A: Yes, small Italian or Thai eggplants make a reasonable substitute if garden eggs are unavailable.
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