Garden Egg Stew (Nigerian Eggplant Sauce)

I love it when my any of my mom comes visiting because I always learn a ton from her, especially in the kitchen and in the marketplace. On a recent visit from my mom, I rediscovered my love for garden egg stew (also known as aubergine stew to our British friends or Nigerian eggplant sauce ). My mom and I went to an Asian market that had tons of produce and we were picking out vegetables when we spotted some Thai-eggplants or as we call them at home, garden eggs. We decided to pick some up and take advantage of this opportunity to make a simple yet delicious garden egg stew. Garden egg stew is one of those eggplant sauce recipes I remember eating back at home in Nigeria with boiled yam or fried plantains on Saturday mornings when we were not eating moi moi or akara. I loved those Saturdays, because it meant I didn’t have to spend my Friday evening skinning beans to prep for blending and could simply look forward to this delicious dish instead! .

How to Prepare Garden Egg Stew

• 15 Thai eggplants aka green garden-egg: In Nigerian, 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
• 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
• Salt to taste
• Optional: 2 tbsp dried shrimp – Nigerians
• 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.

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.

Stew the Onions, Peppers and Tomatoes

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.

Stew the Crushed Garden Egg/Eggplants

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

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

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.

Serve warm with a side of your favorite carbs.

I paired this garden egg stew/ Nigerian eggplant sauce with fried plantains, but it also goes well with boiled plantains, boiled or fried yams, boiled or fried potatoes, and even rice.

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5 from 7 votes

Garden Egg Stew (Nigerian Eggplant Sauce) Recipe

Garden Egg Stew (also known as aubergine stew or Nigerian eggplant sauce) is one of those delicious recipes I remember eating back at home with boiled yam or fried plantains on weekends.

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Course: Dinner, Lunch, Main Course

Cuisine: West African

Servings: 4 -6

Calories: 235kcal

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

• To prep the eggplants, take off the stems, wash and quarter each eggplant then boil in salted water for 10- 15 minutes.
• While the eggplants are boiling, slice the onions into half-moons, dice the tomatoes, roughly chop the basil, and flake the fish.
• 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.
• 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.
• 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 smashed eggplant, and continue cooking on low-medium heat for five minutes.
• Add in the smoked mackerel, dried shrimp, and bullion, stir and continue to simmer on low heat.
• 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.
• 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.

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?