Garden egg/Aubergine/Eggplant stew is delicious!!! Eggplant, also known as aubergine or garden egg, is a versatile and flavorful vegetable with a rich flavor. African garden egg/eggplant color differs from the standard aubergine color. Its slightly bitter flesh can be transformed into a variety of delicious dishes. Garden egg/Aubergine/Eggplant stew offers endless culinary possibilities; I’m showing how to make a Garden egg/Aubergine/Eggplant stew in an African cooking style.
This post will delve into eggplant stew, exploring a simple and quick stew for Irish dishes, yams, potatoes, and many more.
I hope this Garden egg/Aubergine/Eggplant stew inspired you to try eggplant stew and discover the incredible culinary versatility of this unique and flavorful vegetable. I had previously posted a garden egg stew, but I used a boiling method with less palm oil in this recipe. You can make this recipe without any protein if you desire.
Let’s get started!
You might want to try these recipes;
Garden Egg/Eggplants Stew (Aubergine Stew)
Nigerian Stew With Dried Fish (Obe Ata)
- 1.5 lbs Aubergine/Garden egg/ Eggplant
- 1/4 Cup Palm Oil
- 2 Big Red Bell Peppers
- 2 Tomatoes
- 3 Habanero/Rodo (adjust to your preference; less for less spicy or more for more hot/spicy stew)
- 11/2 Medium Onions (divided)
- Cooked proteins of choice (I used Ponmo/dried panla/crayfish)
- 1 Tbsp Grounded Crayfish
- Seasoning powder
- Salt to taste
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Rinse the aubergine/garden egg/eggplant, remove the stem and cut into chucks and steam. You can also do this process in a microwave. Add the aubergine/garden egg/eggplants to a big bowl and cover with water and microwave for about 5 minutes until soft. If you’re using a stove, add the aubergine/garden egg/eggplants to a steamer and add water to a pot and steam until the veggie is soft.
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While you’re steaming the vegetable, rinse the pepper with half onion and roughly blend in a blender/food processor.
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Remove the steamed veggie and mash with a masher/small mortar and pestle and set aside.
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Place a big pan over medium heat and add the pepper mixture. Cover and cook for about 15 minutes. Note: I didn't add water to the pepper while blending, the pepper was able to boil quickly.
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Add grounded crayfish, oil, chopped onion, proteins, stir, cover to fry until oil floats for about 15 minutes.
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Season with seasoning powder and salt. Add the mashed eggplant, stir and allow to cook further for about 5 minutes.
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The consistency I have is thick; if you don't want it thick add water to get the consistency you prefer. So, regarding the amount of oil I used, you can add more if you desire. You can make this recipe without proteins if you desire.
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Serve and enjoy!
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