4
Ingredients
- 600 g African eggplants (garden eggs), washed
- 3 ripe tomatoes, crushed
- 2 onions, sliced
- 2 garlic cloves, chopped
- 3 tbsp palm or neutral oil
- 1 small chili, optional
- Salt
- 150 ml water
Method
- 01 Halve or quarter the eggplants. Blanch 5 minutes in salted boiling water, then drain.
- 02 Sweat the onions in oil, add garlic, tomatoes and chili. Reduce 8–10 minutes.
- 03 Add the eggplants and water. Salt lightly.
- 04 Cover and simmer gently 20 minutes until tender and the sauce is bound.
- 05 Adjust salt. Serve with fufu, rice or plantain.
African eggplants (garden eggs) are smaller and more bitter than long aubergine. A quick blanch softens the taste before the tomato sauce. Easy to find in Kinshasa markets.
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