Friday, 20 March 2015

Aubergine (Eggplant) sauce

The purple colour of aubergines is a giveaway that they are packed with antioxidants. This rich purple colour is so inviting that every time I see fresh ones, I just can't resist buying some, of course it helps too that it has a nice unique taste.
There are many ways aubergines can be prepared, one of the ways I like preparing mine is the way it used to be prepared in our house when I was growing up, it's similar to the way I prepare garden egg sauce.

Aubergines are super nutritious, they are good for the heart and the brain. They are also good for weight management.
3 large aubergines
1 onion bulb
2 fresh scotch bonnet or habanero
1/4 cup crayfish
3 tablespoons palm oil
2 seasoning cubes
Salt to taste

Wash the aubergines and cut them up.
Pound crayfish and pepper together. Cut onion, set aside. Put palm oil in a pot, add pepper and crayfish mix into the pot when the oil just gets hot. Add cut onions after a few seconds, allow to fry until the aroma is released.
Add aubergines, seasoning cubes and salt, mix properly.  Allow to fry for a few minutes. Add 1/2 cup of water, stir properly and cover the pot. Cook until aubergine is soft, about 10 minutes. Don't forget to stir.
Correct seasoning, remove from heat and serve with yam, plantain, rice, potatoes or pasta.

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