Easy Nigerian Eggplant/Garden Egg Stew

Uncategorized | March 29, 2017 | By

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 / garden egg stew. 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 another white variety that is similar to this, only slightly bigger. Both of those varieties would work best for this eggplant/garden egg stew recipe. The typical purple eggplant 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).

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).

Sprinkling salt on the eggplants in a pot Boiling eggplants in the pot Tomatoes used in eggplant stew

Who else watches shows on their phones while cooking? Onions added to pot of palm oil Smashing the eggplants for the eggplant stew Smashing the eggplants for the eggplant stew Onions fried in the palm oil Tomatoes added into the stew Tomatoes cooked in the stew Tomatoes cooked in the stew eggplants added into the stew smoked mackarel added into the eggplant stew smoked mackarel added into the eggplant stew basil (effirin) added into the eggplant stew eggplant stew stirred

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

A delicious scoop of eggplant stew

A delicious scoop of eggplant stew Another delicious scoop of eggplant stew

Nigerian Eggplant/Garden egg stew
 
Author: 
Nutrition Information
  • Serves: 4-6
  • Serving size: 1
  • Calories: 235
  • Fat: 13.6 g
  • Saturated fat: 5.4 g
  • Trans fat: 0
  • Carbohydrates: 21.5 g
  • Sugar: 13.7 g
  • Sodium: 293 mg
  • Fiber: 7 g
  • Protein: 7.8 g
  • Cholesterol: 0
Cuisine: West African
Prep time: 
Cook time: 
Total time: 
Eggplant/Garden Egg Stew is one of those delicious recipes I remember eating back at home with boiled yam or fried plantains on Saturday mornings.
Ingredients
  • 15 Thai eggplants (aka green garden-egg)
  • 6 plum tomatoes
  • 1 large white onion
  • ¼ cup palm oil
  • 1 scotch bonnet pepper chopped
  • 340g 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.
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?

Share on Facebook0Pin on Pinterest0Share on Google+0Tweet about this on TwitterShare on Yummly0Share on StumbleUpon0Share on Tumblr0Email this to someone

2 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

Leave a Reply

Food Blog Theme from Nimbus
Powered by WordPress