The best & Easy Eggplant Stew| Aubergine Dipping sauce | Ghana style Garden Egg Stew

eggplants

🥗Healthier: zucchini

💰Cheaper: cucumbers

Zucchini provides a similar texture and is often less expensive.

chicken or vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth is lower in sodium and more flavorful.

Peel the eggplant using a knife or peeler.

Cut the eggplant into big chunks or cubes.

Add water to the eggplant and cover to cook for 15 minutes.

Check the eggplant to ensure it is soft enough, then strain it.

Pour about 1 cup of canola oil into a pot and heat until hot.

Add sliced red onion and stir, cooking for about 5 minutes.

Add scotch bonnet pepper and garlic, cooking for an additional 5-7 minutes.

Add tomato paste and cook for about 10 minutes, stirring frequently to avoid burning.

Add cooked peas and carrots to the stew.

Add canned tuna to the stew and stir.

Add mushrooms to the stew, mixing everything together.

Add bell pepper, ginger powder, and salt, stirring to combine.

Add the cooked eggplant to the stew and mix until it is well incorporated and no chunks remain.

Skim off excess oil from the stew as needed.

Taste the stew and adjust salt if necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary