Egg Plant Sauce (Garden Egg Sauce)
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 8-10 egg plants
  • 2 large sized bell peppers
  • 1 medium sized onion
  • 2 habanero peppers
  • 1tbsp locust beans(optional)
  • 1tbsp crayfish powder
  • ½ cup shrimp
  • ½ cup dry prawns(optional)(soak in warm water to soften)
  • ½ cup oil (palm oil or vegetable oil)
  • bouillon(optional)
  • salt
  1. wash the egg plants, cut of the stalks and steam until soft. let cool a little; then peel off the skin. It should be easy to peel off. Smash lightly with a fork.
  2. In a food processor, finely chop the bell peppers, onions and habanero peppers (add the egg plants if you want. I did).
  3. heat up your oil, add your locust beans if using. Then add the chopped peppers, onions and habaneros. fry lightly; then add the egg plants and let it cook until the oil has risen to the top and the sauce almost looks grainy like when you make sauce for jollof rice. Add your other ingredients, dried prawns and fresh shrimp. and cook for another five minutes. Set aside and enjoy with yam, rice or even bread.
Recipe by Nigerian Lazy Chef at