How to Cook Eggs & Eggplants (Biringanya) Stew- Ugandan Food - Mom's Village Kitchen

eggplants

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini is lower in calories and can mimic the texture of eggplants.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: sunflower oil

Olive oil offers heart-healthy fats, while sunflower oil is often more affordable.

fresh tomatoes

🥗Healthier: canned tomatoes

💰Cheaper: tomato paste

Canned tomatoes are convenient and can reduce prep time.

coriander

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley can provide a fresh flavor, while dried herbs are often less expensive.

Heat cooking oil in a large pot over medium heat until shimmering.

Add chopped onions and sauté until translucent, about 5 minutes.

Stir in minced garlic and ginger, cooking for 1-2 minutes until fragrant.

Add diced tomatoes and cook until softened, about 3-4 minutes.

Incorporate chopped eggplants and green pepper, stirring to combine.

Season with coriander, curry powder, turmeric powder, and Royco to taste.

Add chopped carrots and pour in water; bring to a simmer.

Cover and cook until eggplants are tender, about 15-20 minutes.

Crack eggs on top of the stew, cover, and cook until eggs are set, about 5-7 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary