Eggplant Appetizer from Nigeria

Discover the rich, vibrant flavors of Nigeria with this delectable Eggplant Appetizer, a dish that transforms tender boiled garden eggs (baby aubergines) into a flavorful, aromatic mash. Infused with sautéed onions, juicy tomatoes, and the earthy sweetness of palm oil, this recipe brings authentic West African cuisine to your table. A touch of ground crayfish and a dash of chili pepper elevate the taste with bold, savory notes, while fresh herbs like parsley or basil provide a bright finish. Perfectly paired with boiled yams, plantains, or crusty bread, this quick and easy appetizer is ready in just 35 minutes and delivers a taste of Nigeria's culinary heritage. Whether you're looking for an exotic starter or a unique side dish, this garden egg recipe promises to impress!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 6 pieces Garden egg (small eggplants or baby aubergines)
• 3 medium Tomatoes
• 1 medium Red bell pepper
• 1 medium Onion
• 1 piece Fresh chili pepper (optional, for heat)
• 3 tablespoons Palm oil
• 1 teaspoon Ground crayfish (optional, for authentic flavor)
• 1 teaspoon Salt
• 1 piece Maggi or bouillon cube
• 1 tablespoon Fresh parsley or basil (optional, for garnish)

Directions

Step 1

Wash the garden eggs thoroughly and slice off the stems. Place them in a pot, cover with water, and boil for 10-12 minutes or until tender. Drain and set them aside to cool slightly.

Step 2

While the garden eggs are cooling, dice the tomatoes, red bell pepper, onion, and chili pepper (if using). Set aside.

Step 3

Once the boiled garden eggs have cooled, peel off the skin (it should come off easily). Mash the peeled garden eggs into a rough paste using a fork or a mortar and pestle.

Step 4

In a medium pan, heat the palm oil on medium heat. Once warmed, add the diced onions and sauté until translucent, about 2-3 minutes.

Step 5

Add the diced tomatoes, red bell pepper, and chili pepper to the pan. Stir and cook for 5-7 minutes, allowing the mixture to soften and form a sauce.

Step 6

Season the sauce with salt, the ground crayfish (if using), and the crumbled Maggi or bouillon cube. Stir well to distribute the seasoning.

Step 7

Add the mashed garden eggs to the pan and stir to combine. Reduce the heat to low and let it simmer for 3-5 minutes, allowing the flavors to meld together.

Step 8

Taste and adjust the seasoning as needed. For an optional garnish, sprinkle fresh parsley or basil over the top before serving.

Step 9

Serve warm as an appetizer alongside boiled yams, plantains, or bread. Enjoy!

Nutrition Facts

Serving size	1304.8 grams (1304.8g)

Amount per serving	% Daily Value*
Calories	358

Total Fat 3.80g	5%
Saturated Fat 0.50g	3%
Polyunsaturated Fat 0.30g
Cholesterol 3mg	1%
Sodium 3306mg	144%
Total Carbohydrate 77.70g	28%
Dietary Fiber 28.60g	102%
Total Sugars 44.40g
Protein 14.00g	28%

Vitamin D 0IU	0%
Calcium 156mg	12%
Iron 4mg	19%
Potassium 3075mg	65%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 8.5%

Protein: 14.0%

Carbs: 77.5%