In Nigeria, we usually have two popular varieties of eggplants: the green ones used in this recipe, and the other white variety that is similar to this, only slightly bigger. Both of those varieties would work best for this aubergine stew/garden egg stew/eggplant stew recipe.
The typical purple aubergines would not come out with the same texture or taste as the green and white eggplants, however, in a pinch you can use them; just peel the skin off before using it (see recipe notes for more tips on substituting with these).
you can pair your eggplant stew with fried plantains, but it also goes well with boiled plantains, boiled or fried yams, boiled or fried potatoes, and even rice.
Ingredients
3 Large Egg Plants/Garden Egg (Aubergine)
A Bulb of onion
4 tomatoes
2 large peppers
3 Jamaican hot peppers
Half a teaspoon of Curry
Seasoning cubes
Salt to taste
1.5 cooking spoons Palm Oil ( or less if you are on a diet)
Recipe
- Boil the egg plants in a pot of water for about 10-20 minutes. (depending on the egg plant, it may require more cooking time to be soft)
- Blend the tomatoes, peppers and onion and allow to boil for 30 minutes to drain the water.
- Once the egg plants are boiled, put them in a bowl of cold water to cool them down
- Peel off the skin from the egg plant ( at this point you’ll notice the skin is wrinkled so it is easier to peel off)
- Once the skin is peeled off put in a small bowl and use a spoon to mash them up
- In a large sauce pan, put about half a cup of red oil
- Bleach the palm oil oil under low heat.
- Once the oil is heated up, dice in some onions and allow them to fry for about 5 minutes under medium heat.
- Add the already boiled blended tomato and pepper, and fry it for 10-15 minutes
- Add seasoning cubes and half a teaspoon of curry and salt.
- Add the mashed up egg plant and allow to fry for an additional 5-7 minutes
- Let it simmer under low heat for 10 more minutes.
- Best served with boiled yam and plantain.
Source: Food Agencies
