Garden Egg Stew
A rich West African stew of garden eggs (small African eggplants) simmered in a spiced tomato and pepper base with palm oil and seasonings. Serve over rice or with fufu for a satisfying vegan dinner.
Ingredients
- 8 garden eggs (small African eggplant, substitute Japanese eggplant), quartered
- 1/4 cup red palm oil (substitute neutral vegetable oil)
- 1 yellow onion, diced
- 4 ripe tomatoes, blended or crushed
- 1 scotch bonnet or habanero pepper, minced
- 1 red bell pepper, blended or finely diced
- 4 cloves garlic cloves, minced
- 2 cubes vegan bouillon cube, crumbled
- 1 tsp salt
- 1/2 cup water
Instructions
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1
Blend or finely crush 4 blended or crushed ripe tomatoes and 1 blended or finely diced red bell pepper together; set aside.
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2
Heat 1/4 cup red palm oil (substitute neutral vegetable oil) in a large heavy pot over medium heat. Add 1 diced yellow onion and cook until softened and translucent, about 5 minutes.
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3
Add 4 cloves minced garlic cloves and 1 minced scotch bonnet or habanero pepper and cook 1 minute until fragrant.
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4
Pour in the blended tomato and pepper mixture. Cook, stirring frequently, until the sauce thickens and the oil rises to the top, about 12 to 15 minutes.
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5
Stir in 2 cubes crumbled vegan bouillon cube and 1 tsp salt.
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6
Add 8 quartered garden eggs (small African eggplant, substitute Japanese eggplant) and 1/2 cup water. Stir to coat the garden eggs in the sauce.
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7
Reduce heat to low, cover, and cook until the garden eggs are fully tender, about 15 minutes, stirring occasionally.
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8
Taste and adjust seasoning. Serve over steamed rice or with fufu.