Traditional Recipe for Eggplant Fritters
Popular in Central and West Africa, eggplant fruit and leaves can be fried, grilled, stuffed, roasted, and cooked in soups and stews.
Eggplants and garden eggs in some regions of Africa are a vegetable grown in the subtropics and tropics. The name eggplant originates from the shape of the fruit. Eggplant has chemicals that can cause digestive upset if eaten raw, so is frequently cooked. The leaves and fruits of eggplants are eaten boiled, steamed, pickled, or in soups and stews with eggplant leaves, other vegetables or meats.
The Igbo people in southeastern Nigeria traditionally welcome visitors into their homes by offering the fruits customarily along with kola-nuts and seeds of alligator pepper.
Traditional Recipe for Eggplant Fritters Ingredients and Directions
1. Boil your desired amount of eggplants in salted water mixed with a little lemon juice.
2. When tender, skin, drain and mash the eggplant.
3. For every cup of pulp, add one-half cup full of flour, two well-beaten eggs, and season with salt and pepper to taste.
4. Shape into fritters and fry in vegetable oil until golden brown.
5. Sprinkle with salt, curry powder or your desired spice while still warm.
Serve Eggplant Fritters hot with rice or boiled yams, and vegetables.
