Nigerian Eggplant Stew

This Nigerian garden egg stew combines tender eggplant with tomatoes, zucchini, peppers, and dried shrimp for a saucy, flavorful dish. Serve with yams, plantains, rice, or bread.

Nigerian Eggplant Stew
Portions 4
Difficulté Moyen

Ingrédients

Instructions

  1. 1

    Place eggplant and zucchini in a strainer or colander set over a bowl. Season with 1 tablespoon kosher salt and toss until well combined. Let stand to drain for at least 15 minutes and up to 1 hour. Discard the liquids that collect in the bowl.

  2. 2

    Once drained, in a large pot or Dutch oven, heat 1/4 cup oil on medium-low heat until shimmering. Add tomatoes, red bell peppers, onion, Scotch bonnet (to taste), and 1 teaspoon salt. Cook, stirring frequently, until softened, about 8 minutes. Transfer vegetables to a large bowl; set aside.

  3. 3

    In the now-empty pot, add 1/4 cup more oil and heat over medium-low heat until shimmering. Add drained eggplant and zucchini, and cook until softened, about 8 minutes.

  4. 4

    Transfer cooked eggplant and zucchini to bowl with tomato mixture and toss to combine. Transfer half of cooked vegetable mixture to a blender jar and blend, starting on low speed and increasing to high until broken down and loose. (Hold a folded kitchen towel over jar lid while blending and be careful, as the mixture is hot.)

  5. 5

    Return cooked vegetables, vegetable puree, and dried shrimp to now-empty large pot or Dutch oven and cook over medium-low heat, partially covered, until warm and saucy, 5 to 7 minutes.

  6. 6

    Add mackerel or mushrooms and cayenne pepper, stir, and continue to cook until eggplant is tender, 2 to 3 minutes. Season to taste with salt and more cayenne pepper, if needed. If egg sauce is still too wet, continue to cook, partially covered with lid ajar, until thickened slightly, 4 to 5 minutes. Serve.

  7. 7

    Colander, large pot or Dutch oven, blender

  8. 8

    Vacuum-sealed or freshly smoked fillets can often be found in the refrigerated case near other smoked fish in many markets. Some smoked mackerel comes canned or in jars, often preserved in oil or brine—these can work in a pinch, but the flavor is stronger and saltier, so use less and taste as you go. If unavailable, smoked trout can be substituted.

  9. 9

    For the dried shrimp, avoid the extra-large varieties (often used for stocks or broth), and choose shrimp no bigger than a thumbnail—they rehydrate quickly and break down nicely into the sauce. Look for small to medium dried shrimp (sometimes labeled crayfish), usually sold in plastic bags in the freezer or dry goods section of African, Asian, or Caribbean groceries.

Conseils du Chef

  • The stew can be refrigerated in an airtight container for up to 4 days.