Fresh eggplant in Ghana, commonly known as garden egg, is a small, oval-shaped vegetable that comes in colors such as white, green, or striped green and white. It has a smooth, glossy skin and a firm, spongy texture when raw. The taste is mildly bitter, but it softens and becomes more savory when cooked. Garden eggs are a staple in Ghanaian cuisine and are often eaten raw with groundnut paste or cooked into stews served with yam, plantain, or rice. They are rich in fiber, vitamins, and antioxidants, making them both a nutritious and versatile ingredient in many local dishes.