Garden Egg Stew
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!
Servings: 4
Calories: 88kcal
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.
Nutrition
Calories: 88kcal | Carbohydrates: 8g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 0.1mg | Sodium: 424mg | Potassium: 146mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1203IU | Vitamin C: 44mg | Calcium: 7mg | Iron: 0.3mg