This is one recipe I’ve watched my mother make countless times while growing up. Back in Nigeria, she would wake up as early as 5am to make this, so that we’d be able to have lunch in school. I’ve fallen in love with dish over and over again. No matter how much I tried recreating this recipe, it never tasted like my mom’s because “mama’s magical hands just makes the food more delicious”. This quick fix recipe is all I need to prove to you that Eggplant can be eaten in different ways. Let’s get cooking.
Yield: 2 servings
Prep time: 15 mins
Cook time: 30 mins
1 eggplant (diced, boiled and mashed)
1 red bell pepper
1 habanero pepper
1 jalapeño pepper (de-seeded)
1/2 onions (sliced)
Garlic and ginger paste
1/2 cup oil
Salt and seasoning to taste
In a pot of boiling water, add diced eggplant and boil till soft. (Approx. 10 mins)
Mash and set aside.
Pulse peppers and set aside.
In a skillet, heat oil, fry onions till translucent.
Combine ginger and garlic paste, pulsed Peppers, salt, and seasoning. Fry for 5 mins.
Add mashed eggplant.
Fry for at least 5-7 mins on low heat.
Add eggs and scramble.
Serve with air fried plantains or yams.