EASY STEPS ON HOW TO PREPARE EGG PLANT SAUCE/STEW

EASY STEPS ON HOW TO PREPARE EGG PLANT SAUCE/STEW

In Nigeria, we usually have two popular varieties of eggplants: the green ones used in this recipe, and the white eggplant variety that is similar to this, only slightly bigger. Both of those varieties would work best for this garden egg stew recipe. The typical purple aubergines would not afford this sauce the same texture or taste as the green and white eggplants, however, in a pinch you can use them; just be sure to peel the skin off before using it.

6 plum tomatoes

1 large white onion

¼ cup palm oil

Pomo

1 scotch bonnet pepper chopped

340 g smoked mackerel the equivalent of one large mackerel skinned and deboned

1 tsp chicken/ vegetable bullion

1 small handful of Clove basil aka Nigerian scent leaf/Thai basil

Seasoning cubes

Salt to taste

Optional: 2 tbsp dried shrimp –

Optional: Extra dried chilli-pepper

Prep the Garden Eggs/Eggplants

To prep the garden eggs/eggplants , take off the stems, wash and quarter each then boil in salted water for 10- 15 minutes.

Sprinkling salt on the garden egg/eggplants in a pot

While the garden eggs/eggplants are boiling, slice the onions into half-moons, dice the tomatoes, roughly chop the basil, and flake the fish.

Once the garden eggs/eggplants are fork tender, drain them, and mash them with a potato masher or a fork. They should be the consistency of crushed tomatoes, only slightly chunky.

In a deep saucepan, heat up the palm oil for 2 minutes (be careful not to heat the oil for too long or over high heat, unless the oil will bleach), and gently sauté the onions and scotch bonnet peppers until it is softened and starting to brown ever so lightly on the edges of the onions.

Add in the tomatoes, and cook over medium heat for about 20 minutes, or until the sauce thickens, and the oil starts to raise to the top.

Add in the mashed eggplant, and continue cooking on low-medium heat for five minutes.

Add in the smoked mackerel, pomo , dried shrimp, and bullion, stir and continue to simmer on low heat.

At this point, taste the stew, and adjust for seasoning and salt, and if you are like me add some extra dry pepper for a little bit more heat. Stir in the chopped basil, and turn off the heat.

You can pair this garden egg stew/ Nigerian eggplant sauce with rice, fried plantains,  boiled plantains, boiled or fried yams, boiled or fried potatoes.

Source: Naija Kitchen Foodies