Ghanaian inspired aubergine stew

Some much loved vegetables in Ghana are known locally as garden eggs. These are usually white to yellow and look just like, you guessed it… eggs! A popular way of preparing a dish with the egg plants as the main ingredient is to make a stew consisting of egg plants, okra, meat and the ever smoking palm oil. This is a vegetarian version using just aubergines… painfully simple yet lusciously decadent. Tested and tweaked by Tahira (RD)

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a large pan, heat up the oil and fry the onions until golden brown.

Step 2

Add the ginger and garlic, fry briefly, then add the tomatoes.

Step 3

After about 3 to 5 minutes, add the aubergines, allow to fry and stir to coat them with the sauce.

Step 4

Add the stock and allow to simmer. The scotch bonnet may be added chopped or whole at this time; adding it whole limits the amount of peppery heat in the dish, yet allows the flavour to infuse within the stew.

Step 5

Allow the stew to simmer and reduce to a thick consistency.

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