African Eggplant is a kind of eggplant that grows mainly in the African continent. It is closely related to eggplant. But it is well known for its unique characteristics.
It is a highly branching plant whose leaves are arranged alternately on the stems. The length of the leaf blade is up to 30 cm and the width of the leaf blade is up to 21cm. The plants can grow up to 2m.
The African eggplant is also known as –
Mock Tomato, Bitter Tomato, Ethiopian nightshade, Scarlet Eggplant, African eggplant, eggplant Gboma, ornamental eggplant, Tomato-fruited eggplant, red-fruited eggplant, orange-fruited eggplant, eggplant White, Nightshade, gboma, gboma eggplant and local garden egg.
It is mostly grown in central and west Africa. Nowadays African eggplants are even grown in South America and some of the European countries. They are cultivated in southern Italy for the warmer climate there.
The Plants are sowed keeping 75cm space between rows. Farmers must maintain the plants and irrigate in the dry season. By irrigating during the dry season repeatedly, the plants grow rapidly. Weeds must be clean to protect the plants from attacking pests. Farmers can get good fruits by taking care well.
They start to give fruits about three months after transplanting. For harvesting, Eggplants should be shiny skin and attractive color. The fruits can be collected twice a week. The color of the fruits is green, red or white. The fruits are oval or round in shape. For their egg-shaped, they are also called Garden Egg.
Farmers are planting this more for a high price. People are investing their money in the farming of this plant. The investors are earning 50 percent of their investment. The Eggplant is very popular and plays a crucial role in the diets throughout Africa.
In rural districts of Africa, It is a common phenomenon to see women with large baskets which are full of garden eggs. They keep the garden eggs on their heads. They go from home to home to sell these. Women in the rural areas maintain their families by selling these. These fruits are available all year round. They are mainly found between the months of March and October.
Typically, The African eggplant is mostly consumed in Africa. Fruits are chopped and cooked in stews and sauces. The eggplant is widely cultivated for its use for food and medical purposes. The fruit is eaten as a vegetable. It is dried, steamed, grilled or fried for later use. When it is raw, it is sliced and eaten fresh, pickled or dried for storing. It can be stored for up to a year by drying.
African Eggplant Curry Nutritional values:
Serving Size: 1 serving
Carbs: 20 g
Dietary Fiber: 7 g
Sugar: 6 g
Fat: 6 g
Saturated: 0 g
Polyunsaturated: 0 g
Monounsaturated: 0 g
Trans: 0 g
Protein: 5 g
Sodium: 158 mg
Potassium: — mg
Cholesterol: 0 mg
Vitamin A: 16 %
Vitamin C: 29 %
Calcium: 4 %
Iron: 10 %
African eggplant Health benefits
African eggplant has many health benefits. It is eaten as a medicine in the entire African continent. It has much demand for its herbal quality. Nowadays, some doctors there suggest their patients eat this eggplant for curing some diseases. It is used in the treatment of various diseases.
The African eggplant is more nutritious than other eggplants. It is rich in nutrients. African eggplant contains vitamins and minerals. It is a high fiber and low-calorie food. It is rich in a natural chemical called Phytonutrient which is essential for our mental health.
It contains vitamin C, vitamin K, vitamin B6, thiamine, magnesium, folic acid and phosphorous which play an important role in health. It is a good source of potassium. It has a high level of manganese which works as a natural antioxidant.
It is widely used because of its health benefits. The fruit acts as a laxative. This eggplant eliminates digestive problems and anemia.
The leaves are heated and used to treat sore throats. Seeds and flowers are used to cure toothache. The leaves work quickly to cure stomach problems. Leaf powder is eaten to get rid of stomach problems. Its leaves and roots are also used in the treatment of infectious diseases of the ear.
African Eggplant contains a lot of beta-carotene. It is high in fiber which helps relieve constipation. The fiber in this eggplant softens the stool and relieves constipation.
It contains a lot of potassium which helps in controlling high blood pressure, preventing kidney stones and reducing the risk of stroke.
It helps to control muscle contraction and nerve system and get rid of heart disease.
This fruit is important for healthy skin, immunity, eye health and eyesight.
As this eggplant contains calcium, it helps in filling the calcium deficiency in our body.
African eggplant Recipes
African eggplant is used for making various foods. The taste of food is increased for using it. Now, I will narrate two recipes of making food adding African eggplant.
Nepali Style African Eggplant
The necessary ingredients for making this are-
- 1 pound sliced African eggplant,
- One-fourth cup olive oil
- 1 medium onion which is chopped
- 3 minced cloves
- 1 blended garlic
- 1 pound of tomatoes
- 1 teaspoonful turmeric
- 1 cup vegetable water
- Half cup of chopped coriander leaves
- Half cup of green onion
- Salt and pepper to taste
Boil the eggplant in a large pot of salted water for about 4 minutes and then cool with cold water in a strainer.
Heat oil in a large pan over medium heat. Add cumin seeds and fry for about a minute until fragrant.
Add onion, potato and turmeric. Then season with salt and pepper. Shake well for about 10 to 12 minutes until the potatoes are brown and soft. Add garlic, ginger and fresh chilies.
Then add eggplant and broth. Keep the eggplant potatoes in heat until tender for about 12 to 15 minutes. Just before removing the pan from the heat, add the tomatoes, coriander, and green onions.
The delicious food is ready to serve.
Curry Sauce of African Eggplant
This food can also be told African Garden Egg Curry Sauce as African eggplant is well known named Garden Egg in Africa.
The essential ingredients are –
- 1 teaspoonful coconut oil
- 1 small onion
- 2 crushed garlic
- Red curry paste
- 30gm ginger
- 200gm African eggplant
- 100gm green beans
- 250gm coconut milk
- 150gm tomato
- Pepper and salt to taste
Add coconut oil to a hot pan. Then add chopped onion, garlic and ginger and keep stirring. Fry for 3-5 minutes till the onion is soft.
Add red curry paste and fry for 2-3 more minutes till spice is fragrant. Then add coconut milk tomato paste and keep stirring.
Then add the African eggplant, green beans, baby corn, lemongrass sticks and peppers. Cover and reduce the heat and boil for fifteen minutes.
Take out all the African eggplant in a bowl. Cut one-third of the eggplant into four parts and boil in a pan. Mix the remaining eggplants in a blender.
Pour the mixed eggplants into the sauce and cook for another 10 minutes. Then remove from heat and serve.