Nigerian Eggplant Stew/Garden Egg Stew (Aubergine Stew)

Eggplant Stew/Garden Egg Stew/Aubergine stew is one of those delicious recipes I remember eating back at home with boiled yam or fried plantains on weekends

Nigerian Eggplant Stew/Garden Egg Stew (Aubergine Stew)

I love when my mom or my mother-in-law (aka my other mom) come over to my home to spend sometime with me. I always learn a ton from them, especially in the kitchen and in the market place. On a recent visit from my mother-in-law, I re-discovered my love for eggplant stew/garden egg stew (also known as aubergine stew to our British friends). My mom and I went to an Asian market that had tons of produce, we were picking out vegetables when we spotted some Thai-eggplants or as we call them at home, garden eggs. We decided to pick them up and make a simple yet delicious eggplant/garden egg stew.

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).

Nigerian Eggplant Stew/Garden Egg Stew (Aubergine Stew) - A bunch of Eggplants

Eggplant/garden egg stew is one of those recipes I remember eating back at home with boiled yam or fried plantains on Saturday mornings when we were not eating Moimoi or Akara. I loved Saturdays like these, because it meant I didn’t have to spend my Friday evening skinning beans to prep for blending to make Moimoi or Akara (I will be sharing those recipes sometime in the future, so be on the look out).

Nigerian Eggplant Stew/Garden Egg Stew (Aubergine Stew) - Sprinkling salt on the eggplants in a pot Nigerian Eggplant Stew/Garden Egg Stew (Aubergine Stew) - Boiling eggplants in the pot Nigerian Eggplant Stew/Garden Egg Stew (Aubergine Stew) - Tomatoes used in eggplant stew

Who else watches shows on their phones while cooking? Nigerian Eggplant Stew/Garden Egg Stew (Aubergine Stew) - Onions added to pot of palm oil Nigerian Eggplant Stew/Garden Egg Stew (Aubergine Stew) - Smashing the eggplants for the eggplant stew Nigerian Eggplant Stew/Garden Egg Stew (Aubergine Stew) - Smashing the eggplants for the eggplant stew Nigerian Eggplant Stew/Garden Egg Stew (Aubergine Stew) - Onions fried in the palm oil Nigerian Eggplant Stew/Garden Egg Stew (Aubergine Stew)- Tomatoes added into the stew Nigerian Eggplant Stew/Garden Egg Stew (Aubergine Stew) - Tomatoes cooked in the stew Nigerian Eggplant Stew/Garden Egg Stew (Aubergine Stew) - Tomatoes cooked in the stew Easy Nigerian Eggplant/Garden Egg Stew - eggplants added into the stew Easy Nigerian Eggplant/Garden Egg Stew - smoked mackerel added into the eggplant stew Easy Nigerian Eggplant/Garden Egg Stew - smoked mackarel added into the eggplant stew Nigerian Eggplant Stew/Garden Egg Stew (Aubergine Stew) - basil (effirin) added into the garden egg stew Nigerian Eggplant Stew/Garden Egg Stew (Aubergine Stew) - garden egg stew stirred

I paired my eggplant stew with fried plantains, but it also goes well with boiled plantains, boiled or fried yams, boiled or fried potatoes, and even rice.

Nigerian Eggplant Stew/Garden Egg Stew (Aubergine Stew)- A delicious scoop of garden egg stew

Nigerian Eggplant Stew/Garden Egg Stew (Aubergine Stew) - A delicious scoop of garden egg stew Nigerian Eggplant Stew/Garden Egg Stew (Aubergine Stew) - Another delicious scoop of eggplant stew

5 from 2 votes
Nigerian Eggplant Stew/Garden Egg Stew (Aubergine Stew)
Print
Nigerian Eggplant Stew Recipe (Garden Egg Stew/Aubergine Stew)
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

Eggplant Stew/Garden Egg Stew/Aubergine stew is one of those delicious recipes I remember eating back at home with boiled yam or fried plantains on weekends

Cuisine: West African
Servings: 4 -6
Calories: 235 kcal
Author: Yummy Medley
Ingredients
  • 15 Thai eggplants aka green garden-egg
  • 6 plum tomatoes
  • 1 large white onion
  • ¼ cup palm oil
  • 1 scotch bonnet pepper chopped
  • 340 g smoked mackerel the equivalent of one large mackerel skinned and de-boned
  • 1 tsp chicken/ vegetable bullion
  • 1 small handful of Clove basil aka Nigerian scent leaf/Thai basil
  • Salt to taste
  • Optional: 2 tbsp dried shrimp
  • Optional: Extra dried chilli-pepper
Instructions
  1. To prep the eggplants, take off the stems, wash and quarter each eggplant then boil in salted water for 10- 15 minutes.
  2. While the eggplants are boiling, slice the onions into half-moons, dice the tomatoes, roughly chop the basil, and flake the fish.
  3. Once the 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.
  4. In a deep sauce pan, 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.
  5. Add in the tomatoes and scotch bonnet pepper, and cook over medium heat for about 20 minutes, or until the sauce thickens, and the oil starts to raise to the top.
  6. Add in the smashed eggplant, and continue cooking on low-medium heat for five minutes.
  7. Add in the smoked mackerel, dried shrimp, and bullion, stir and continue to simmer on low heat.
  8. At this point, taste the stew, and adjust for 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.
  9. Serve warm with a side of your favorite carbs.
Recipe Notes

If you are cannot find Thai eggplants in your grocery store and have to use the regular large purple eggplant, peal and boil them for 5 minutes longer than is stated in this recipe. The weight equivalent is about 885g/ 2lbs.
Feel free to substitute the smoked mackerel for cooked mackerel. There is a slight difference in the final taste, but it is just as delicious.

Try it out and let me know if you like it! If you want to try some other delicious West African stews, why not check out my Spinach Stew; Yoruba Style recipe or my Nigerian Spicy Peanut Stew (Groundnut stew) recipe?

18 Comments

  1. Anny

    March 30, 2017 at 3:24 pm

    Nice one Couz! I love this recipe too..lots! But I haven’t tried it with tomatoes like yours. And I often use the purple eggplant as its bitterness is not as much as the green and white garden egg…Yam or boiled plaintain are my fav side-dish…welldone!

    Reply
    • Ms. Yum

      March 30, 2017 at 7:09 pm

      Thanks Anny!I actually like the slight bitterness that the green eggplant adds to the sauce, I think the tomatoes also helps temper the bitterness. Let me know if you try this recipe. I want to see pictures too!

      Reply
  2. Marisa Franca @ All Our Way

    December 29, 2017 at 8:53 am

    What a delicious sounding dish!! I would love to have a taste — all of the ingredient combination sounds wonderful. And yes, I learned so much from my mamma and mother-in-law. They were both so sweet. I certainly miss them.

    Reply
  3. Paige

    December 29, 2017 at 10:43 am

    Wow what an interesting recipe! I love eggplant and this looks delicious!

    Reply
    • Lois. O

      January 2, 2018 at 6:53 pm

      It absolutely is!

      Reply
  4. Sharon Glascoe

    December 29, 2017 at 8:48 pm

    Your photos have me wishing I had a big bowl of this right now. I really like the addition of dipping the fried plantains. Delicious!

    Reply
    • Lois

      January 2, 2018 at 12:18 pm

      Thank you Sharon!

      Reply
  5. Meredith

    December 29, 2017 at 10:16 pm

    This eggplant stew looks so delicious! My whole family would love it served over rice… can’t wait to try it soon!

    Reply
  6. Helene

    December 30, 2017 at 9:36 am

    I had no idea that the eggplants were called as such. They have made an appearance here but of course in the local markets in India, nobody will write down on a piece of paper what what is. I actually hadn’t thought of making an eggplant stew but looking at yours I feel I should give this a try soon!

    Reply
  7. Ben Myhre

    December 30, 2017 at 2:05 pm

    I don’t think I have ever seen this kind of eggplant in the stores around here. It looks awesome though. I would totally eat this.

    Reply
    • Lois. O

      January 2, 2018 at 6:51 pm

      Believe me, You’d love it!

      Reply
  8. Julie

    December 31, 2017 at 2:19 pm

    This looks so delicious – so warm and filling on a cold winter day. I’d love to come home to a hot bowl of this.

    Reply
  9. Monica | Nourish & Fete

    December 31, 2017 at 2:43 pm

    Yum! I have been wanting to find some new ways to prepare eggplant, and this looks fantastic. Pinning to try!

    Reply
    • Lois. O

      January 2, 2018 at 6:52 pm

      Let me know when you do!

      Reply
  10. Leslie

    December 31, 2017 at 5:21 pm

    It is SO COLD here right now, and this sounds like exactly what I need to warm me up!

    Reply
  11. prasanna hede

    January 1, 2018 at 4:12 am

    This stew looks so amazing! I have been trying to include eggplants in my diet,looks wonderful!

    Reply
  12. David @ Cooking Chat

    January 1, 2018 at 8:02 am

    looks delicious! healthy, too.

    Reply
  13. Stacey

    January 4, 2018 at 11:01 am

    This looks gorgeous and cozy. Love using Thai eggplant when I’m able to find them…this recipe is going to happen soon!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Food Blog Theme from Nimbus
Powered by WordPress