This recipe is an ultra-simple vegan-friendly tomato-based stew that uses garden eggs to create delicious, flavorful dishes.
What is eggplant?
Eggplant is the fruit of tears native to sub-Saharan Africa. It is very similar in nature to the purple eggplant / eggplant that many know. However, it has its own features. The name of the eggplant comes from the pale color that resembles an eggplant. Since they all belong to the same genus, they never grow and are known to be the African version of South American tomatoes. (Lost crops) These fruits went to England (as Guinea squash) before the Asian eggplant cultivars that soon replaced the fruits.
Currently, garden eggs are mainly used in Africa, and there are several varieties that come to the Americas through the slave trade. Throughout Africa, these eggplants come in a variety of shapes (pointed tears, tomato-like, pumpkin-like) and colors (pale yellow, purple, red, green). These fruits are full of water, high in fiber and in moderate amounts. potassium. They absorb so many flavors that they are great for soups and stews.
What you need for this stew
- Aromatics: Like all Ghanaian stews, the base starts with onions, ginger, garlic and scotch bonnet pepper.
- Tomatoes: We use both raw tomatoes and tomato paste to enrich the flavor of tomatoes.
- Palm oil: Red palm oil is not required, but it is very important to add a rich flavor to this stew
- Eggplant: These are the protagonists of this dish.Alternatively, you can use a small purple eggplant, but it’s not the same
- Seasoning: Keep the seasoning simple with salt and curry powder rather than bouillon paste
How to make eggplant stew
- 20 eggplants (more or less can be used depending on taste)
- 2 medium onions (1 finely chopped, 1 coarsely chopped)
- 3 tomatoes
- 1/2 red bell pepper
- 1 scotch bonnet pepper
- 3 pieces of garlic
- Ginger 1 sump size
- 2 tablespoons of red palm oil
- 1/4 cup tomato paste
- 1 teaspoon more than bouillon paste
- 2 teaspoons of curry powder
- Salt to taste
1. Cut the top of the eggplant and cut it in half
2. Put water and salt in a pan and bring to a boil for 15-20 minutes until soft.
3. Save to cool down
4. Heat red palm oil over medium heat in another pan and fry the diced onions until tender.
5. While frying the onions, mix the other onions, garlic, ginger, tomatoes and peppers.
6. Add tomato paste to the stir-fried onion and simmer for 2-3 minutes.
7. Add the blended mixture to a pan with stir-fried onions and tomato paste and cook all over medium heat for 10 minutes.
8. After 10 minutes, add something better than curry powder and bouillon paste and continue cooking the stew for 10 minutes or until thick.
9. While the stew is being cooked, you can start removing seeds from the eggs in the garden. This is completely optional.
10. Chop the eggplant a little and add it to the sauce.Reduce the heat and simmer the eggplant for about 5 minutes to absorb the flavor.
11. Serve with boiled yam and plantain
To add plant-based protein, you can add tofu to your stew along with garden eggs and beans.