Growing up Nigerian, we ate a lot of home grown vegetables. We had our own garden of fresh fruits, vegetables, yam and herbs. On the weekends, mommy made anything from bean fritters to yam and eggs or yam and vegetables. My favorite weekend breakfast was yam and egg plant sauce. Although eating egg plants did take some getting used to, I fell in love with it. It was usually fried in oil, seasoned lightly, cooked slowly and loaded with mackerel.
I have tried egg plants a lot of ways, but this recipe right here is my absolute favorite.
Eating egg plant sauce is a great way to get your healthy vegetables in; especially if you’re one of the fit fam folks who do meatless Mondays.
One reason I love this recipe is because apart from it being easy, it had a certain sweetness. I have tried some egg plants that were bitter to taste after cooking. But I found the hack and it’s boiling the egg plants until a little soft and peeling off the skin.
In finding a pocket of time, I made some egg plant sauce and viola! Yam and fried plantain toh bad!
My sauce had a lot of seeds because of the breed of egg plants I used, but regardless of the seeds, the sauce was delicious. It was a pot of sauce not to be forgotten.
For a foot note, how your egg plant sauce turns out depends on what breed of egg plants used and how you cook it.
Another reason to love this sauce is the umami; and that is the addition of locust beans. Thank you Funmi 🙂
I used Thai egg plants which are the same shape as the image below, but green in color.