Eggplant Appetizer from Nigeria
Discover the rich, vibrant flavors of Nigeria with this delectable Eggplant Appetizer, a dish that transforms tender boiled garden eggs (baby aubergines) into a flavorful, aromatic mash. Infused with sautéed onions, juicy tomatoes, and the earthy sweetness of palm oil, this recipe brings authentic West African cuisine to your table. A touch of ground crayfish and a dash of chili pepper elevate the taste with bold, savory notes, while fresh herbs like parsley or basil provide a bright finish. Perfectly paired with boiled yams, plantains, or crusty bread, this quick and easy appetizer is ready in just 35 minutes and delivers a taste of Nigeria's culinary heritage. Whether you're looking for an exotic starter or a unique side dish, this garden egg recipe promises to impress!
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Recipe Information
Ingredients
- 6 pieces Garden egg (small eggplants or baby aubergines)
- 3 medium Tomatoes
- 1 medium Red bell pepper
- 1 medium Onion
- 1 piece Fresh chili pepper (optional, for heat)
- 3 tablespoons Palm oil
- 1 teaspoon Ground crayfish (optional, for authentic flavor)
- 1 teaspoon Salt
- 1 piece Maggi or bouillon cube
- 1 tablespoon Fresh parsley or basil (optional, for garnish)
Instructions
Wash the garden eggs thoroughly and slice off the stems. Place them in a pot, cover with water, and boil for 10-12 minutes or until tender. Drain and set them aside to cool slightly.
While the garden eggs are cooling, dice the tomatoes, red bell pepper, onion, and chili pepper (if using). Set aside.
Once the boiled garden eggs have cooled, peel off the skin (it should come off easily). Mash the peeled garden eggs into a rough paste using a fork or a mortar and pestle.
In a medium pan, heat the palm oil on medium heat. Once warmed, add the diced onions and sauté until translucent, about 2-3 minutes.
Add the diced tomatoes, red bell pepper, and chili pepper to the pan. Stir and cook for 5-7 minutes, allowing the mixture to soften and form a sauce.
Season the sauce with salt, the ground crayfish (if using), and the crumbled Maggi or bouillon cube. Stir well to distribute the seasoning.
Add the mashed garden eggs to the pan and stir to combine. Reduce the heat to low and let it simmer for 3-5 minutes, allowing the flavors to meld together.
Taste and adjust the seasoning as needed. For an optional garnish, sprinkle fresh parsley or basil over the top before serving.
Serve warm as an appetizer alongside boiled yams, plantains, or bread. Enjoy!
Nutrition Facts
Calories |
644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.3 g | 58% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 2901 mg | 126% | |
| Total Carbohydrate | 57.0 g | 21% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 33.0 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 141 mg | 11% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 2177 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
