Sauce Aubergines Facile
SAUCE AUBERGINES FACILE is a medium Ghanaian recipe that serves 6. 350 calories per serving. Recipe by LA CUISINE D’AMA on YouTube.
Prep: 20 min | Cook: 1 hr 20 min | Total: 1 hr 52 min
Cost: $83.81 total, $13.97 per serving
Ingredients
- 10 pieces Small White African Eggplants (Garden Eggs) (about 2 kg, can substitute with regular black eggplant)
- 300 g Salted Fish (rinsed well before cooking)
- 0.5 cup Palm Oil (refined palm oil, gives authentic flavor)
- 2 medium Onion (sliced)
- 4 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (grated)
- 1‑2 pieces Fresh Chili (Scotch bonnet or similar) (seeded for less heat if desired)
- 4 medium Tomatoes (peeled and seeded; can use canned diced tomatoes)
- 1 can Sardines in Tomato Sauce (about 120 g, drained)
- 1 can Mackerel in Tomato Sauce (about 120 g, drained; called "mac" in the video)
- 1 tablespoon Shrimp Powder (optional, adds umami)
- 1 tablespoon Maggi Seasoning (or substitute with salt)
- 4 large Eggs (beaten; plus 2 boiled eggs for garnish)
Instructions
Prepare Aubergines and Salted Fish
Cut the eggplants into half‑moon ("D") shapes, rinse, place in a large pot, add enough water to cover, add the rinsed salted fish and bring to a boil. Cook until the eggplants are soft and the fish is cooked through.
Time: PT15M
Temperature: Medium heat
Separate Fish and Discard Water
Using a slotted spoon, remove the cooked fish and set aside. Drain and discard the cooking water.
Time: PT2M
Puree Eggplants
Transfer the cooked eggplants to a blender (or use a mashing sack) and blend into a coarse puree; it does not need to be perfectly smooth.
Time: PT3M
Heat Palm Oil
Return the pot to the stove, add ½ cup palm oil and heat until shimmering.
Time: PT3M
Temperature: Medium heat (≈350°F)
Fry Salted Fish
Add the previously cooked salted fish pieces to the hot oil. Fry each side for 5‑8 minutes until golden brown, turning once.
Time: PT10M
Temperature: Medium heat
Sauté Onions
Add the sliced onions to the pot and sauté for 4‑5 minutes until translucent and slightly caramelized.
Time: PT5M
Temperature: Medium heat
Make Aromatic Paste
While onions are sautéing, blend the sautéed onions (optional), garlic, ginger, and chili into a smooth paste.
Time: PT3M
Cook Paste
Pour the aromatic paste into the pot, stir well and let it cook for about 10 minutes, allowing the flavors to meld.
Time: PT10M
Temperature: Medium heat
Add Tomatoes
Add the peeled and seeded fresh tomatoes, stir, cover the pot and simmer for 5 minutes to soften the tomatoes.
Time: PT5M
Temperature: Medium heat
Add Sardines and Mackerel
Stir in the drained sardines and mackerel, cook for another 5 minutes until heated through.
Time: PT5M
Temperature: Medium heat
Incorporate Eggplant Puree
Add the eggplant puree to the pot, mix gently and let it simmer for 5 minutes.
Time: PT5M
Temperature: Medium heat
Season the Sauce
Stir in shrimp powder and Maggi seasoning (or salt) to taste.
Time: PT2M
Add Beaten Eggs
Pour the beaten eggs over the sauce, cover the pot and let cook for about 5 minutes until the egg sets and forms small white curds.
Time: PT5M
Temperature: Medium heat
Finish with Boiled Eggs and Fish
Gently fold in sliced boiled eggs and the previously fried salted fish pieces, mixing carefully to avoid breaking the eggs. Cook an additional 2 minutes to warm through.
Time: PT2M
Temperature: Medium heat
Serve
Serve the hot sauce with boiled green or yellow plantains, boiled potatoes, or boiled igname. Enjoy!
Time: PT0M
Nutrition Facts
- Calories
- 350
- Protein
- 15 g
- Carbohydrates
- 20 g
- Fat
- 20 g
- Fiber
- 5 g
Dietary info: Pescatarian, Gluten‑Free, Dairy‑Free
Allergens: Fish, Shellfish (shrimp powder), Eggs
Ingredient Substitutions
- Instead of Small White African Eggplants (Garden Eggs): Regular eggplant
- Instead of Salted Fish: Salted tilapia, Salted herring
- Instead of Palm Oil: Vegetable oil, Coconut oil
- Instead of Onion: Shallots
- Instead of Garlic: Garlic powder
- Instead of Fresh Ginger: Ground ginger
- Instead of Fresh Chili (Scotch bonnet or similar): Cayenne powder
- Instead of Tomatoes: Canned diced tomatoes
- Instead of Sardines in Tomato Sauce: Canned tuna
- Instead of Mackerel in Tomato Sauce: Canned salmon
- Instead of Shrimp Powder: Ground dried shrimp
- Instead of Maggi Seasoning: Soy sauce, Salt
- Instead of Eggs: Tofu
Equipment Needed
- Large Pot
- Blender or Food Processor
- Knife
- Cutting Board
- Measuring Cup
- Wooden Spoon or Spatula
- Ladle (optional)
- Plate for Fried Fish (optional)
- Bowl for Beaten Eggs (optional)
Critical Steps — Do Not Skip
- Boiling eggplants with salted fish until both are fully cooked
- Frying salted fish in hot palm oil until golden
- Cooking the onion‑garlic‑ginger‑chili paste to develop flavor
- Adding beaten eggs and covering to steam‑set the curds
- Removing fish bones before serving for child safety
Chef Tips from the Video
- Use authentic African palm oil for the characteristic smoky flavor; if unavailable, substitute with a mix of coconut oil and a dash of smoked paprika.
- For a milder heat, remove the seeds from the chili and use only half the amount.
- Adding a splash of lime juice just before serving brightens the sauce.
Troubleshooting
Sauce is too watery
Continue simmering uncovered for 5‑10 minutes to reduce; alternatively add a tablespoon of tomato paste.
Eggs are over‑scrambled
Remove the pot from heat as soon as the curds set and keep the lid on for a few minutes to finish cooking with residual steam.
Fish is too salty
Rinse the salted fish thoroughly before the initial boil and discard the first cooking water.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Not recommended due to texture changes in eggplant and eggs.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- Puree the cooked eggplants and store in the fridge for up to 2 days
- Prepare the aromatic onion‑garlic‑ginger‑chili paste ahead and refrigerate
- Hard‑boil the extra eggs in advance and slice them for garnish
Frequently Asked Questions
What is the cultural significance and history of Ghanaian‑Style Eggplant Sauce in Ghanaian cuisine?
Eggplant sauce, known locally as "abomu" or "abomu with fish," is a traditional Ghanaian side dish served at family gatherings and celebrations. It combines locally grown garden eggs with salted fish, reflecting the coastal influence and the importance of preserved fish in Ghanaian cooking.
What are the traditional regional variations of Ghanaian‑Style Eggplant Sauce within Ghana?
In the coastal regions, the sauce often includes more salted fish and shrimp powder, while inland versions may use less fish and add ground peanuts for thickness. Some areas substitute palm oil with groundnut oil.
How is Ghanaian‑Style Eggplant Sauce traditionally served in Ghana?
It is typically served hot alongside boiled plantains (green or ripe), boiled potatoes, or boiled igname (yam). It can also accompany rice or fufu for a heartier meal.
During which occasions is Ghanaian‑Style Eggplant Sauce traditionally prepared in Ghanaian culture?
The sauce is common at weekend family meals, festive occasions like Homowo, and during celebrations such as birthdays and weddings, where a hearty, protein‑rich dish is welcomed.
What makes Ghanaian‑Style Eggplant Sauce special in West African cuisine?
Its unique blend of smoky palm oil, salty fish, and the earthy flavor of garden eggs creates a deep, umami‑rich profile that is distinct from other West African stews, which often rely more on tomatoes or peanuts.
What are the authentic traditional ingredients for Ghanaian‑Style Eggplant Sauce versus acceptable substitutes?
Authentic ingredients include small white African eggplants, salted fish, palm oil, shrimp powder, and Maggi seasoning. Acceptable substitutes are regular eggplant, dried salted cod, vegetable oil, ground dried shrimp, or soy sauce for seasoning.
What other Ghanaian dishes pair well with Ghanaian‑Style Eggplant Sauce?
It pairs beautifully with boiled plantains, boiled potatoes, igname, rice, or fufu. It also complements grilled chicken or goat meat for a more elaborate meal.
What are the most common mistakes to avoid when making Ghanaian‑Style Eggplant Sauce?
Common errors include over‑cooking the eggplant puree (it becomes mushy), frying the fish in oil that isn’t hot enough (resulting in soggy fish), and adding too much salt from the salted fish without rinsing it properly.
Why does this Ghanaian‑Style Eggplant Sauce recipe fry the salted fish instead of adding it directly after boiling?
Frying the salted fish in hot palm oil develops a caramelized crust that adds depth and a smoky flavor, which a simple boiled addition would lack.
Can I make Ghanaian‑Style Eggplant Sauce ahead of time and how should I store it?
Yes, you can prepare the sauce a day ahead. Cool it quickly, store in an airtight container in the refrigerator for up to 3 days, and reheat gently over low heat, adding a splash of water if it thickens too much.
What texture and appearance should I look for when the eggs are done in Ghanaian‑Style Eggplant Sauce?
The eggs should form small, soft white curds throughout the sauce, with no liquid egg remaining. The sauce will look slightly thickened and glossy from the palm oil.
What does the YouTube channel LA CUISINE D’AMA specialize in?
The YouTube channel LA CUISINE D’AMA specializes in authentic West African home cooking, focusing on traditional Ghanaian and Ivorian recipes, with step‑by‑step demonstrations and cultural storytelling.
How does the YouTube channel LA CUISINE D’AMA's approach to Ghanaian cooking differ from other African cooking channels?
LA CUISINE D’AMA emphasizes using locally sourced African ingredients, explains cultural context, and often shows alternative ingredient options for diaspora audiences, whereas many other channels focus on simplified or fusion versions.
Last updated: August 21, 2026
