Garden eggs are a food crop grown in several African countries. Similar to the eggplant, garden eggs are used in many African soups and stews and are eaten with boiled yam, plantain or rice. In Nigeria, garden eggs are even eaten raw, as a snack, with Ose-Oji, a peppery groundnut paste.
In this post, however, we decided to experiment with garden eggs in a new way as a crisps to expand the use of this nutrient-rich, indigenous African food. Speaking of nutrients, garden eggs are packed with them including magnesium, potassium, folate and more. They are know to have many health properties including the ability to contribute towards good eye-sight and health of infants in their mothers’ wombs.
This delicious snack is certainly unique and we can’t wait to share the recipe with you. Here it is:
Baked Garden Egg Crisps
- 2 garden eggs
- Salt to taste
- Slice your garden eggs into thin slices and lay them out flat on a baking tray.
- Sprinkle salt over them and leave them for 20 minutes. After 20 minutes, you will see water extracted, laying on the surface of each slice. Take a tissue and dab the water off. This removes the bitter taste.
- Preheat your oven to 180*C. Place your garden eggs in the oven and bake for 30 minutes or until crispy. You may need to flip to the other side depending on your oven settings.
- Take out of the oven and let the crips cool for 10 minutes. Enjoy!
No comment yet, add your voice below!