Hello there! How’s everything going? Today’s recipe is eggplants or garden egg stew, but in the United States, it’s mostly called Aubergine, so whatever name you call it, we are talking about the same vegetable.
Although the garden egg in Africa is different from this one, trust me, you have the same eggplant/garden egg taste. For those who do not know how it looks, google Garden Eggs, and you will see that it’s smaller, and the color and size differ from the Aubergine.
Garden Egg/Eggplant Stew (Aubergine Stew) is a delicious meal; I added the garden eggs to a bowl of boiling water to soften the skin, but if you like it on the softer side, boil before you peel it.
You can add any proteins of your choice to this stew and use palm or vegetable oil. I used stockfish, ponmo (cowskin), and dried fish. You can serve it with boiled potatoes, rice, yam, or your choice of side dish. You can add a handful of a vegetable like spinach to this stew if you wish.
Let’s get started!
You might want to try:
- 2 Eggplants (Aubergine)
- 3 Bell peppers (I used red, green, and yellow)
- 2 Habanero/Rodo
- 1 Tomato
- 1.5 Onions (divided)
- Palm oil/vegetable oil
- Proteins (your choice; I used ponmo, stockfish, dried fish)
- 1 Tablespoon Ground crayfish
- Seasoning powder/cube
- Salt to taste
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In a small bowl, add the stockfish and soak with hot water and salt, and set aside.
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Boil water and add the eggplants, for a few minutes until the color changes. Remove and peel the skin, chop or cut into chunk then add to a food processor and use the pulse button to chop for a few times then set aside.
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Clean the pepper; habanero, bell peppers, tomato, and one onion. Roughly blend the pepper and set aside.
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Place a saucepan/pot over medium-high heat and add the oil (palm oil or vegetable oil), allow it to get hot.
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While the oil is getting hot, chop the remaining onion and add to the oil and sauté for a few until fragrant, add the crayfish and stir.
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Add the blended pepper, seasoning with salt and seasoning powder and stir. Cook until it thickens and reduces in quantity about 10-15 minutes.
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While the pepper is cooking clean the fish, and ponmo (if that’s you’re using).
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Add the protein and stir, allow the mixture to fry until the oil floats.
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Add the chopped eggplants and combine. Check the seasoning and readjust accordingly. Allow the stew to simmer for about 10 minutes.
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Serve
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...and enjoy!
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