Egg Plant Sauce (Garden Egg Sauce). My pot of deliciousness

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.

You may use the purple egg plants, but those are kind of naturally sweeter so they don’t require any form of peeling.

Another good thing I like about this sauce is the fact that it feels like a tight hug, strong enough to hold you and keep you warm throughout the cooler months.

If I were you, I’d start cooking 🙂 And while at it, please vote for me on the African food bloggers awards on this link


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.



Leave a Reply

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.