This simple and delicious garden egg stew recipe is so versatile and has a ton of flavor. Made with vegetables and spices, this hearty stew will become a staple in your home!
❤️ Why you'll love it
African eggplants have a slightly bitter taste that blends perfectly with this stew's rich, savory flavors. This soup is perfect if you're plant-based, need an allergy-friendly dinner party recipe, or just want to pack tons of veggies into one meal. Not to mention, it's extremely easy to make!
What is Garden Egg?
Also known as Nigerian eggplant sauce or aubergine stew, eggplant is the main ingredient of this garden egg stew recipe. While it might be called garden "egg" stew, there aren't actually any eggs in it. In Nigeria, eggplants are referred to as "garden eggs."
Equipment Used
I use an immersion blender to puree the eggplant. You can also use a small mortar and pestle.
🧾 Ingredients Used
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- Vegetables: This recipe calls for Nigerian garden egg, Roma tomatoes, red bell pepper, onions, and habanero pepper. If you cannot find Nigerian garden eggs near you, a close substitute is Thai eggplant.
- Spices: I use bouillon powder, ground crayfish, cayenne pepper, salt, and black pepper. These simple spices add so much flavor to this garden egg stew.
- Olive Oil: You can also use avocado oil, peanut oil, or whatever oil you have on hand.
🔪 How To Make This Recipe
- Slice each eggplant into quarters and add them to a large pot. Pour in enough water to cover the eggplant. Boil for 10 minutes or until tender, then drain the eggplants.
- Using a small mortar and pestle or immersion blender, puree the eggplant.
- Coarsely blend or chop the tomatoes and peppers.
- Pour olive oil into a pot. When heated, add the chopped onions and sauté for a few minutes.
- Pour in the blended tomatoes and peppers, and add the ground crayfish and other spices.
- Cook for 5 minutes, then add the mashed eggplant. Stir and simmer for 10 mins on low heat. Taste for salt and adjust.
🥫 Storing and Reheating
Allow the garden egg stew to cool to room temperature before storing. Pour your stew into an airtight container, then store it in the refrigerator for up to 4 days. You can freeze the stew to store it longer for up to 2-3 months.
Reheat the stew in a pot over medium heat with a little water. You can also place the stew in a microwave-safe dish, cover it with a microwave-safe lid, and reheat it in short intervals (1-2 minutes), stirring it in between.
💭 Tips and Variations
Use these recipe tips to create the best garden egg stew at home!
- For the best flavor and texture, use fresh, firm African eggplants. Avoid overripe or soft garden eggs, as they may be bitter or mushy.
- Some people prefer to peel the garden eggs before cooking to reduce bitterness. To do this, lightly blanch the garden eggs in boiling water, then peel off the skin.
- To further reduce bitterness, soak the peeled and chopped garden eggs in salted water for 15-20 minutes, then rinse and drain.
- Add proteins like fish, chicken, or beef for a heartier stew. Cook them separately and add them towards the end to avoid overcooking.
- You can add more peppers if you want more heat.
- Add mushrooms for a meaty texture and earthy flavor, perfect for a vegetarian or vegan version.
🍽️ What can I eat this recipe with?
Enjoy this Nigerian garden egg stew with some rice or bread. I like to eat mine with low-carb rice or keto bread.
👩🍳 Frequently asked questions
In America, Nigerian "garden eggs" are referred to as eggplants.
While you can substitute garden eggs with standard eggplants in this recipe, garden eggs can be green, white, or both white and green. Typical American eggplants are purple.
If you use green eggplants, your stew might be bitter. If you don't want it bitter, you can use white garden egg or purple aubergine.
You can soften garden eggs by boiling them for about 15 to 20 minutes.
📚 Related Recipes
Check out these other delicious African recipes!
📖 Recipe
Garden Egg Stew
Equipment
Ingredients
- 6 garden eggs or thai eggplants
- 2 roma tomatoes
- 1 red bell pepper
- ½ onion chopped
- 2 tablespoon olive oil
- ½ habanero pepper
- 1 teaspoon bouillon powder
- 1 tablespoon ground crayfish
- ½ teaspoon cayenne pepper
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper
Instructions
- Slice each eggplant into quarters and add to a large pot.6 garden eggs
- Pour in enough water to cover the eggplant.
- Boil for 10 minutes or until tender, then drain the eggplants.
- Using a small mortar and pestle or immersion blender, puree the eggplant.
- Coarsely blend or chop the tomatoes and peppers.2 roma tomatoes, 1 red bell pepper, ½ habanero pepper
- Pour olive oil into a pot. When heated, add the chopped onions and sauté for a few minutes.2 tablespoon olive oil, ½ onion
- Pour in the blended tomatoes and peppers, and add the crayfish and other spices.1 teaspoon bouillon powder, 1 tablespoon ground crayfish, ½ teaspoon cayenne pepper, ½ teaspoon salt, ½ teaspoon black pepper
- Simmer for 5 minutes, then add the mashed eggplant.
- Stir and simmer for 10 mins on low heat.
- Taste for salt and adjust.
Notes
- For the best flavor and texture, use fresh, firm African eggplants. Avoid overripe or soft garden eggs, as they may be bitter or mushy.
- Some people prefer to peel the garden eggs before cooking to reduce bitterness. To do this, lightly blanch the garden eggs in boiling water, then peel off the skin.
- To further reduce bitterness, soak the peeled and chopped garden eggs in salted water for 15-20 minutes, then rinse and drain.
- Add proteins like fish, chicken, or beef for a heartier stew. Cook them separately and add them towards the end to avoid overcooking.
- You can add more peppers if you want more heat.
- Add mushrooms for a meaty texture and earthy flavor, perfect for a vegetarian or vegan version.
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