Fried Coconut Garden Eggs
The Persians brought eggplants to Africa and because of their shape they became known as garden eggs. Garden eggs in Africa are a vegetable grown in the subtropics and tropics popular in Central and West Africa.
Garden eggs in Africa have many different eggplant varieties. Purple and white varieties are available and there are varieties with mixed colors like light purple with white stripes, purple with green stripes or purple with green and white stripes. Shapes range from oval to elongated.
The incredibly versatile garden egg eggplant works in everything from fritters, soups to stews in African recipes. Garden eggs are a smaller variety of the eggplant that is highly cultivated and valued in most sub-Saharan African countries.
The garden egg gets its name from the small size of the eggplant and is roughly the same size as a chicken egg. In African Igbo society, the garden egg represents fruitfulness and good fortune.
Fried Coconut Garden Eggs.
1 large eggplant, peeled and finely diced
2 medium eggs, beaten
1½ coconut water
¼ cup coconut milk
2 cups all-purpose flour
1 cup sweet coconut flakes
Ground dry hot peppers to taste
Salt and pepper to taste
Oil for frying in a deep fat fryer
Add all ingredients adding more flour if necessary to make a thick batter. Drop by spoonful’s into hot oil until golden brown. Drain on a paper towel, sprinkle with additional salt and enjoy.
Garden eggs are low in calories with about 35 calories in a one cup serving.