Description
A refreshing Garden Egg Bowl featuring garden eggs, cucumbers, and cherry tomatoes, perfect for summer meals.
Ingredients
Scale
- 2 medium garden eggs (African eggplants)
- 1 large cucumber
- 1 cup cherry tomatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons lemon juice
- 1/4 cup fresh herbs (such as parsley or basil), chopped
Instructions
- Slice the garden eggs into thin rounds and blanch them in boiling water for 3 minutes until tender, then drain and cool.
- While the garden eggs cool, chop the cucumber into small cubes and halve the cherry tomatoes.
- In a large mixing bowl, combine the blanched garden eggs, cucumber, and cherry tomatoes.
- Drizzle the mixture with olive oil and lemon juice, then season it with salt and pepper according to your taste.
- Gently toss the ingredients together to mix, being careful not to break the delicate garden eggs.
- Garnish the bowl with fresh herbs before serving. Enjoy it chilled or at room temperature!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Not recommended for freezing.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Blanching
- Cuisine: African
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 3g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg