SAUCE AUBERGINES FACILE

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

1. 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

2. Separate Fish and Discard Water

   Using a slotted spoon, remove the cooked fish and set aside. Drain and discard the cooking water.

   Time: PT2M

3. 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

4. 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)

5. 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

6. 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

7. Make Aromatic Paste

   While onions are sautéing, blend the sautéed onions (optional), garlic, ginger, and chili into a smooth paste.

   Time: PT3M

8. 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

9. 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

10. Add Sardines and Mackerel

    Stir in the drained sardines and mackerel, cook for another 5 minutes until heated through.

    Time: PT5M

    Temperature: Medium heat

11. Incorporate Eggplant Puree

    Add the eggplant puree to the pot, mix gently and let it simmer for 5 minutes.

    Time: PT5M

    Temperature: Medium heat

12. Season the Sauce

    Stir in shrimp powder and Maggi seasoning (or salt) to taste.

    Time: PT2M

13. 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

14. 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

15. 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