- 10
minPrep Time - 15
minCook Time - 25
minReady in - 4
perYield
Recipe Overview
- Recipe typeAfricana
- Difficulty levelEasy
- CuisinesAfricana, Nigerian Cuisine
- CoursesStew
Recipe Description
Eggplant Stew/Garden Egg Stew/Aubergine stew is one of those delicious recipes that goes very well along with boiled yam or fried plantains on, meal suitable for early morning weekends menu.
Ingredients
- 1 large aubergine ( 6-10 garden eggs)
- 1 green bell pepper
- 1 red bell pepper
- 1-2 scotch bonnet chillies (atarodo)
- Salt to taste
- 2 cubes Seasoning cube
- Curry and thyme (optional)
- 2 small onions
- 1-2 Cooking spoon vegetable oil
- 250g mincemeat (substitute with any protein of choice)
- 1 Cup tomato and pepper paste
Steps
- Chop aubergine/garden egg into chunks, add to a pan and place on a medium heat, boil for 3-5 minutes. Strain, leave to cool and peel off skin and set aside
- On a medium heat, add 2-3tbsp vegetable oil to a wok, add chopped onions and sauté till soft add mince meat, curry and thyme if using and stir together till brown.
- Add boiled pepper to the mince meat and combine well together; add another cooking spoon of vegetable oil and little water if needed to the sauce.
- Add salt and seasoning to taste
- When sauce is almost cooked and it is well seasoned as you would want, add aubergine/garden egg to sauce, combine well and cook for another 3-5 minutes.
- Take if off the heat and serve with boiled yam or plantain just like I did.
Nutritions
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