Do for Boiled Potatoes with Garden Egg Sauce
Boiled potatoes topped with a soft, mashed garden egg and onion sauce, seasoned lightly without any added salt.
Garden eggs — African eggplants — cook down into a soft, mild sauce here, which spoons easily over a plate of plain boiled potatoes.
There's no salt in the ingredient list at all, just black pepper and an optional salt substitute, which is exactly what puts this dish in line with its heart-healthy and high-blood-pressure tags. Garden eggs themselves are low in calories and carry a decent amount of fiber, and sautéing them with onion and garlic gives the sauce real depth without needing extra fat or seasoning to compensate. It's a simple plate, closer to a side dish than a centerpiece, but a satisfying one.
Mash the garden eggs a little as they cook if you want a smoother sauce, or leave them chunkier for more texture.
Ingredients
- 2 medium potatoes — peeled and boiled
- 4 garden eggs — washed and chopped
- 1 medium onion — chopped
- 2 cloves garlic — minced
- 1 tablespoon olive oil
- ½ teaspoon black pepper
- salt substitute or pinch of salt — optional
- fresh parsley — for garnish
Instructions
- 1Boil the peeled potatoes in water until tender. Drain and set aside.
- 2Heat olive oil in a pan over medium heat. Sauté onion and garlic until fragrant.
- 3Add chopped garden eggs and cook for 5–7 minutes until soft.
- 4Season with black pepper and optional salt substitute. Stir well.
- 5Serve boiled potatoes topped with the garden egg sauce.
- 6Garnish with fresh parsley before serving.