Egg plant, garden egg or aubergine are the names given to the vegetable I am using for eggplant sauce. Packed with high fibre and manganese content, eggplants have a slight bitter taste.Other variant of Garden eggs also come in smaller sizes like the green or white ones which feature quite frequently in traditional ceremonies in Igbo land. The purple and large one is what I am using for this sauce. If you love eating boiled yam,this is a sauce that will make your meal even more pleasurable.
My mother used to prepare this sauce with the white variety of garden eggs which is less bitter than the green ones and boy did we look forward to this simple but delicious Nigerian sauce. You can serve with yam, plantain or even rice if you are adventurous . Enjoy this interesting culinary exploration with Egg plants.
Recipe for Egg Plant sauce?
2 pieces Eggplant
1 bulb Onion( chopped)
4 pieces whole Tomato ( chopped)
2 cooking spoons Tomato/Pepper blend
1/2 cup dried Shrimps
1/2 cup smoked fish
2 cooking spoons Palm oil
1 tablespoon ground Crayfish
1 teaspoon dried Cameroon pepper
1 tablet crayfish seasoning
Salt to taste
Method
1, Steam the Egg plant for 10 minutes
2, Remove from hot water, allow to cool , peel, and cut into slices .
3, Heat the oil and fry the chopped tomato and onion for 2 minutes
4, Add the ground tomato/ pepper blend and continue to fry for 10 minutes
5, Add the shrimp , fish, seasoning, dry pepper and salt to taste
6, Fry the sauce until tomato is cooked
8, Add the sliced Eggplant , lower the heat and cook slowly for about 8 – 10 minutes
9, Serve with boiled Yam
You are in the spirit my dear. I just made it for breakfast only to encounter your recipe as I left the kitchen. It is amazing 🙂