African Eggplant (Solanum Aethiopicum)

The African Eggplant, also known as Scarlet Eggplant, is a tropical perennial plant native to Africa which is known for its glossy, small fruits. A fast-growing, full-sun loving member of the

Solanaceae

(nightshade) family, it is related to

Japanese Lanterns

and

Bird Pepper

. 

Their white to burnt-orange eggplants can take on an oval egg or pumpkin-like appearance and make for an important staple crop in Africa. Their nutritious young shoots and leaves are often cooked into stews and contain ascorbic acid, beta-carotene, calcium, fiber, iron and potassium. The African Eggplant fruits are often eaten raw, pickled or cooked. If you want to make an exotic  kabob, these bitter beauties pair well with rich meaty flavors and make for a great conversation piece!