Calories
30
White eggplant
The white eggplant, also known as the African eggplant, is a tropical plant closely related to the eggplant. The fruit looks similar to a tomato and grows to an average length of 7 centimetres. While the taste is rather bitter, the white eggplant is high in nutrients. Originating in West Africa, the white eggplant was introduced to the Caribbean, South America, and some parts of Southeast Asia. It is especially popular in the Surinamese kitchen, better known as ‘antroewa’ or ‘antruwa’.
Did you know…
The unripe fruit is shiny white or greenish-white in colour, turning a shiny orange-yellow or brown-yellow when ripe.
The roots, leaves and fruit of the plant are also cultivated for their medicinal qualities.
In Nigeria, the flowers are chewed to clean the teeth.
Its Latin name is Solanum macrocarpon
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White eggplant
nutrition facts
Per 100 grams
White eggplant is high in fibre and potassium. It also contains beta-carotene, ascorbic acid, iron and calcium.
Fats
0.6g
Protein
4.3g
Carbohydrates
5.7g
Cooking with white eggplant
The young white eggplant can be eaten fresh, pickled, pureed as juice or dried. For preparation in a meal, it can be grilled, baked, broiled or steamed. It is often used in stews or served as a side dish next to meat or fish.
Foods that pair well with white eggplant: Due to its bitter taste, the white eggplant goes well with sweet flavours, protein-rich foods and smoked meat.
Once chopped, the eggplant will turn brown quickly. So, cut just before cooking or soak immediately in water or milk. Sugar and vinegar can be added to soften the bitter taste of this vegetable. The white eggplant can keep up to a week in a cool and dry place.
Recipes with white eggplant
Stewed white eggplant (side dish)
Cooking time: 30 mins
Difficulty level: easy
Servings: 4, side dish
Ingredients:
500 g white eggplant
1 ½ onion (chopped)
1 clove garlic (minced)
2 tbsp oil
1 tsp black pepper
1 stock cube
Splash of milk (to keep the eggplant from turning brown)
120 ml water for the stew
Instructions:
- Wash the white eggplant, remove the stem and leaves. Cut into quarters or eight slices and lay them in water with a splash of milk.
- In a large sauce pan or casserole dish, heat the oil over medium-high heat. Sauté the onion and garlic until glassy.
- Remove the eggplant from the milky water. Stir the eggplant and pepper into the pan.
- Crumble the stock cube and add 120 ml water.
- Cover and leave to simmer for 25 minutes.
Braised white eggplant (side dish)
Cooking time: 30 mins
Difficulty level: easy
Servings: 4
Ingredients:
4 white eggplants
½ onion (diced)
1 clove garlic (minced)
5 tbsp oil
Soy sauce (splash)
½ tomato (chopped)
black pepper
salt
Instructions:
- Wash the eggplant and cut into thin slices.
- In a large frying pan, heat the oil. Add the onion and garlic and sauté until glassy.
- Add the eggplant, tomato, salt, pepper and soy sauce and stir well.
- Cover and simmer until the eggplant is soft.
