While most people consume this slightly bitter but spongy garden eggs raw with the local peanut butter dip known as ose oji, others make this amazing sauce out of it. It is currently the fruit in season as they come into the markets in droves from August through October.
For this sauce, you can make use of any type of garden egg available to you. You can use the purple garden egg “aubergine”, the white and green garden eggs. According to research, raw garden egg is a very good source of dietary fiber, manganese, potassium, copper and thiamin (vitamin B1). It is also a good source of vitamin B6, folate, magnesium and niacin. It is also effective in weightloss, lowering blood cholesterol and eye pressure in glaucoma. Being a member of vegetable family, it contains nutrients that include beta carotene, vitamins B6 E and foliate, calcium, iron and magnesium fibre. The garden egg is also regarded as a brain food because it houses the anthocyanin phytonutrient found in its skin and Nasunin, a potent antioxidant and free radical scavenger that has been shown to protect cell membranes from damage. This is one of the many reasons why it’s recommended to make the sauce without removing the skin.
How to make garden egg sauce
• Prep Time: 15 mins
• Cook Time: Less than 45 mins
• Misc : Serve hot