Garden Egg Stew (also known as aubergine stew or Nigerian eggplant sauce) is one of those delicious recipes in some parts of Igbo tribe of Nigeria.
Honestly, I know nothing about this wonderful recipe not until I visited a very good friend of mine. Behold she served me this meal.
At first, I wanted not to taste the meal but eagerness for me to eat it gave me the first and last impression. Ever since then, I learned the recipe.
The surprising part is you can incorporate this dish in so many ways such as to eat yam, white yam, and bread.
How to Prepare Garden Egg Stew
Notably, garden egg is of two types: The green garden egg and the white garden egg. Both of those types would work best for this garden egg stew recipe.
- 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.
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 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 rise 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.