Thai eggplants aka green garden egg sauce: We typically have two common eggplant varieties in Nigeria: the green eggplant varieties used in this recipe, and the white eggplant variety, which is similar, only slightly larger. For this garden egg sauce recipe with boiled yam, both of those varieties will work best. The standard purple aubergines wouldn't give this sauce the same texture or taste like the green and white eggplants, but you can use them in a pinch; just make sure you peel off the skin before using it.
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This is an experimental dish that is really tasty. It can be eaten for breakfast, lunch or dinner.
INGREDIENTS
Serves 4
- 1 tuber Yam
- 6 pieces Garden egg (igba)
- 6 or more Chicken eggs
- 2 or 3 fresh tomatoes
- 1 large Onion
- 3 small red chilli peppers
- 1 ½ cooking spoon Vegetable oil or cooking oil of your choice
- 20g Shrimps
- 1 piece of Smoked Fish
- 1 can of Sardine or Corn beef (optional)
- Optional seasoning (thyme, Maggi, curry)
How TO Prepare Garden Egg Sauce/Eggplants with Boiled Yam, Shrimps, Eggs And Smoked Fish.
- Step 1: Slice the yam into round pieces, use a knife to cut it and put it in a pot of water peel the back away before you do so. Put a garden egg in a thick black paper bag and boil it either separately or with the yam. Add a little sugar or salt to the yam if needed.
- STEP 2: If the garden egg is boiled and soft, pound or marsh with a small mortar or spoon.
- STEP 3: In a deep frying pan, add 1 1⁄2 cooking spoons of vegetable oil or your desired cooking oil, slice a few onions, some tomatoes and red chilli peppers, then cook for 1 min.
- STEP 4: Add the sardine/corn beef, smoked salmon, shrimp and eggs from the garden. Meanwhile, in a cup, whisk some chicken eggs with a little bit of thyme, curry and a Maggi cube.
- STEP 5: By adding very few slices of scent leaves or herb spices of your choice, the egg mix and some seasoning, continue frying, then fry and stir all together for 3-4 minutes.
- STEP 6: Cook yam to tender, test with a fork and serve as pictured above. Cook, until the yam is tender, test with fork or knife to be sure, is soft. Then, Serve.
How TO Prepare Garden Egg Sauce/Eggplants with Boiled Yam, Shrimps, Eggs And Smoked Fish.
Ingredients
- 1 Tuber Yam
- 6 Pieces Garden egg (igba)
- 6 Chicken eggs
- 3 Fresh tomatoes
- 2 Large Onion
- 3 Small red chilli peppers
- 1 ½ tbsp Cooking spoon Vegetable oil or cooking oil of your choice
- 20 g Shrimps
- 1 Piece of Smoked Fish
- 1 Can of Sardine Corn beef
- Optional seasoning thyme, Maggi, curry
Instructions
- Slice the yam into round pieces, use a knife to cut it and put it in a pot of water peel the back away before you do so. Put a garden egg in a thick black paper bag and boil it either separately or with the yam. Add a little sugar or salt to the yam if needed.
- If the garden egg is boiled and soft, pound or marsh with a small mortar or spoon.
- In a deep frying pan, add 1 1⁄2 cooking spoons of vegetable oil or your desired cooking oil, slice a few onions, some tomatoes and red chilli peppers, then cook for 1 min.
- Add the sardine/corn beef, smoked salmon, shrimp and eggs from the garden. Meanwhile, in a cup, whisk some chicken eggs with a little bit of thyme, curry and a Maggi cube.
- By adding very few slices of scent leaves or herb spices of your choice, the egg mix and some seasoning, continue frying, then fry and stir all together for 3-4 minutes.
- Cook yam to tender, test with a fork and serve as pictured above. Cook, until the yam is tender, test with fork or knife to be sure, is soft. Then, Serve.
Nutrition
Calories: 235kcal
Tried this recipe?Let us know how it was!
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