Aubergines Ethiopian eggplant (Garden Eggs)

Aubergines Ethiopian Eggplant (Garden Eggs)
Garden eggs – also known as African eggplant or Ethiopian aubergine – are small, round fruits with a firm, slightly bitter taste. They are used raw, cooked, or in stews in many African cuisines. Their crisp flesh makes them ideal for curries, sauces, salads, or as a raw food.

Nutritional values ​​per 100 g (approx.):

• Calories: approx. 25 kcal
• Carbohydrates: approx. 5.9 g
• Sugar: approx. 8 g (depending on the variety)
• Dietary fiber: approx. 3–7 g
• Protein: approx. 1 g
• Fat: approx. 0.1 g
• Potassium: approx. 230–548 mg
• Calcium: approx. 9–21 mg
• Iron: approx. 0.5 mg
• Vitamin C: approx. 8–12 mg