• Egg Plant Sauce (Garden Egg Sauce) -Feyisope

    Ingredients

    3 Large Egg Plants (Aubergine)

    A Bulb of onion

    4 tomatoes

    2 large peppers

    3 Jamaican hot peppers

    Half a teaspoon of Curry

    Seasoning cubes

    Salt to taste

    1.5 cooking spoons Palm Oil ( or less if you are on a diet)

    Recipe

    • Boil the egg plants in a pot of water for about 10-20 minutes. (depending on the egg plant, it may require more cooking time to be soft)
    • Blend the tomatoes, peppers and onion and allow to boil for 30 minutes to drain the water.
    • Once the egg plants are boiled, put them in a bowl of cold water to cool them down
    • Peel off the skin from the egg plant ( at this point you’ll notice the skin is wrinkled so it is easier to peel off)
    • Once the skin is peeled off put in a small bowl and use a spoon to mash them up
    • In a large sauce pan, put about half a cup of red oil
    • Bleach the palm oil oil under low heat.
    • Once the oil is heated up, dice in some onions and allow them to fry for about 5 minutes under medium heat.
    • Add the already boiled blended tomato and pepper, and fry it for 10-15 minutes
    • Add seasoning cubes and half a teaspoon of curry and salt.
    • Add the mashed up egg plant and allow to fry for an additional 5-7 minutes
    • Let it simmer under low heat for 10 more minutes.
    • Best served with boiled yam and plantain.

    aubergine sauce

    egg plant stew

    13 comments on “Egg Plant Sauce (Garden Egg Sauce) -Feyisope”

    1. sisiblu Reply

      Looks yummy!

      Question: Eggplants have seeds inside. Do we take them out or its part of the stew?

    2. Ouch! Reply

      I cant wait to try this! But What do you do with the skin of the egg plants? Discard?

    3. Akakan Reply

      The Togolese guys don’t even use oil in making theirs, I’ll try this method, thank you!!

    4. Jubemi Reply

      Hi, I noticed you advised to boil the the egg plant for 10-20 minutes and then again for 20-25 minutes. Just wondering, why does it have to be boiled twice.

      Thanks
      PS: By the way, your blog rocks! Hugs

    5. Qnet Reply

      Tried d sauce But afer cooking for 20 mins n cooling, d skin wasn’t So easy to Peel off.secondly,I Cldnt seem to mash it all together.there were still big chunks n it ws hard. Pls tell me wat I might have done wrongly n also wat kind of egg plant since we have two kinds in d market. Thanks

      • afrolems Reply

        Hello Quenette, depending on the type of eggplant, some may require more cooking time than others. You should just have boiled it longer so it would be soft. When I say eggplant I am talking about the purple one some market women call it aubergine. Next time just boil it longer and it should be fine.

    6. Oluwakemi Reply

      I read somewhere that the eggplant skin is the most important, so why discard the skin.

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