Garden Egg Stew

Name: Garden Egg Stew
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: West African
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 garlic cloves, minced; 2 vegan bouillon cube, crumbled; 1 tsp salt; 1/2 cup water

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.

55 minEasyServes 4280 cal/serving

West AfricanDinnerStovetopVeganLow CarbGluten-FreeDairy-FreeEgg-FreeNut-FreeShellfish-FreeLow-SodiumAlcohol-Free

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 garlic cloves, minced
2 vegan bouillon cube, crumbled
1 tsp salt
1/2 cup water

Instructions

1

Blend or finely crush 4 blended or crushed ripe tomatoes and 1 blended or finely diced red bell pepper together; set aside.
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.
3

Add 4 minced garlic cloves and 1 minced scotch bonnet or habanero pepper and cook 1 minute until fragrant.
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.
5

Stir in 2 crumbled vegan bouillon cube and 1 tsp salt.
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.
7

Reduce heat to low, cover, and cook until the garden eggs are fully tender, about 15 minutes, stirring occasionally.
8

Taste and adjust seasoning. Serve over steamed rice or with fufu.

Questions

How long does Garden Egg Stew keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

Can I halve or double Garden Egg Stew?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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