White African Aubergine

The white African eggplant, also known as “Solanum aethiopicum”, is a popular vegetable in West and the center. It is distinguished by its smooth and white skin, as well as by its oval or round shape. Its flesh is less bitter than that of purple varieties, offering a soft and delicate flavor.

This vegetable is rich in fiber, vitamins (especially B6 and C) and minerals such as potassium. Low in calories, it is appreciated for its nutritional benefits and its contribution to a balanced diet.

In the kitchen, the white African eggplant is very versatile. It can be toasted, fried, steamed or incorporated into stews and sauces. In African cuisine, it is often used in traditional dishes such as Senegalese “Thiéboudiene” or sauces accompanying rice and foutou. Its firm texture also makes it suitable for barbecue or plancha cooking.

To prepare it, it is recommended to wash it carefully, then cut it according to the needs of the recipe. Unlike other varieties, it absorbs less fat during cooking, which makes it ideal for lighter preparations.

To keep the white African eggplant, place it in the vegetable trap on the refrigerator, where it will keep itself fresh for about a week. Avoid washing it before storage to prevent excess humidity.

Integrate the white African eggplant into your recipes to add an exotic and nutritious touch to your meals.