How to Cook Easy Garden Egg Stew

Let’s show you How to Cook Easy Garden Egg Stew.

Garden Egg Stew (also known as aubergine stew or Nigerian eggplant sauce) is one of those delicious recipes in some parts of the Igbo tribe of Nigeria.

Honestly, I know nothing about this wonderful recipe not until I visited a perfect friend of mine. Behold, she served me this meal.

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At first, I wanted not to taste the meal but eager to eat it gave me the first and last impression. Ever since then, I have learned the recipe.

The surprising part is you can incorporate this dish in so many ways, such as eating yam, white yam, and bread.

How to Cook Easy Garden Egg Stew

Notably, a garden egg comprises the green garden egg and the white garden egg. Both of those types would work best for this garden egg stew recipe.

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  • 20 Thai eggplants, aka green garden-egg
  • 1 large onion
  • ¼ cup of palm oil
  • 6 plum tomatoes
  • 1 scotch bonnet pepper chopped
  • 340 g smoked mackerel, the equivalent of one large mackerel skinned and deboned
  • 1 tsp chicken/ vegetable bullion
  • Salt to taste
  • 1 small handful of Clove basil, aka Nigerian scent leaf/Thai basil
  • 2 tbsp dried shrimp – Nigerians (Optional)
  • Extra dried chili-pepper (Optional) 

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.

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While the garden eggs/eggplants are boiling, slice the onions into half-moons, dice the tomatoes, 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 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.

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

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Serve warm with a side of your favorite carbs.

Perpetua Lucy
Perpetua Lucy
Hi, I'm Lucy, a proud mum, a chef and a traveller who loves exploring everything, from keeping healthy fitness to DIYs. Creating delicious recipes and spending more time with my family and friends give me the utmost happiness. See you out there.


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