Ingredients
3 Large Egg Plants (Aubergine)
A Bulb of onion
4 tomatoes
2 large peppers
3 Jamaican hot peppers
Half a teaspoon of Curry
Seasoning cubes
Salt to taste
1.5 cooking spoons Palm Oil ( or less if you are on a diet)
Recipe
- Boil the egg plants in a pot of water for about 10-20 minutes. (depending on the egg plant, it may require more cooking time to be soft)
- Blend the tomatoes, peppers and onion and allow to boil for 30 minutes to drain the water.
- Once the egg plants are boiled, put them in a bowl of cold water to cool them down
- Peel off the skin from the egg plant ( at this point you’ll notice the skin is wrinkled so it is easier to peel off)
- Once the skin is peeled off put in a small bowl and use a spoon to mash them up
- In a large sauce pan, put about half a cup of red oil
- Bleach the palm oil oil under low heat.
- Once the oil is heated up, dice in some onions and allow them to fry for about 5 minutes under medium heat.
- Add the already boiled blended tomato and pepper, and fry it for 10-15 minutes
- Add seasoning cubes and half a teaspoon of curry and salt.
- Add the mashed up egg plant and allow to fry for an additional 5-7 minutes
- Let it simmer under low heat for 10 more minutes.
- Best served with boiled yam and plantain.
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