Brinjal stew
4
Easy
15 minutes
25 minutes“This dish – the ideal showcase for ‘garden eggs’ a.k.a. brinjals – is a gift from my friend Essie, the force behind Essie Spice. We met through our mutual friend, the fabulous Kwena Baloyi, and one evening cooked and shared this stew with a circle of beautiful women. Every time I make it, I’m transported back to that night of laughter, conversation and sisterhood.” – Mpho Phalane
Ingredients
Method
- 500 g white/pale green baby brinjals
- ¼ cup Palm or vegetable oil
- 1 medium onion, sliced
- 1 fresh ginger thumb, grated
- 2 garlic cloves, minced (optional)
- 2–3 fresh chillies (Scotch bonnet is traditional)
- 2–3 medium tomatoes, chopped or 1 x 400 g can chopped tomatoes
- 1 T tomato paste
- ½ t ground crayfish or smoked fish powder (optional)
- sea salt and freshly ground black pepper, to taste
- 4–5 large free-range eggs
Method
Ingredients
1. Wash and halve the brinjals, then boil in salted water until soft, about 10–15 minutes.
2. Drain and mash into a rough paste using a fork or pestle. You can also blend them lightly, but traditionally they’re left a bit chunky.
3. Heat the oil in a pan. Add the onion and fry until soft and golden. Stir in the ginger, garlic and chillies. Cook for 1–2 minutes.
4. Add the tomatoes, tomato paste and ground crayfish powder if using, then season with salt and
pepper. Simmer until thickened, then stir in the mashed brinjals. Cook for 5 minutes, stirring occasionally. Taste and adjust the seasoning.
5. Boil the eggs for 6–8 minutes, or to your preference. Peel and halve the eggs and serve on top of the stew.
Find more brinjal recipes here
Production: Khanya Mzongwana
Photographer: Marijke Willems
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