Eggplant and Fish Stew

Garden egg is another term for eggplant, and they lend themselves well to stews because they absorb like sponges. The traditional Ghanaian ‘garden egg stew’ - what inspired this recipe - uses a white eggplant different the type I have always known (the elongated, purple version). The palm oil adds a unique flavor and reddish colour to the dish, but if you don’t have any babassu or coconut oil should do! That said, with the palm oil, this is a dish you will want to make once in while since it's on the greasy side, but it’s super yummy!

Ingredients

1 cup onion, chopped

1 teaspoon butter

3 large eggplants (chopped and peeled)

1 can diced tomato (15oz)

1/2 jalapeno, chopped

1 teaspoon garlic

1/4 cup palm oil

2 tablespoon fish spice

1 tablespoon lemon juice

1 teaspoon lemongrass

1 tablespoon lemongrass spice

1 tablespoon + 1 teaspoon black pepper

1 tablespoon + 1 teaspoon salt

3 trout fillets or steaks with skin, halved

3 cups broth

2-3 boiled eggs (optional)

Instructions

Step  1

Marinate your fish in 1 teaspoon lemongrass, lemon juice, 1 teaspoon salt, and 1 teaspoon pepper. Put it in the fridge for about half an hour.

Step 2

Heat the butter, onions, jalapeno, and garlic in a large pot, sauté for 3 minutes.

Step 3

Add the can of tomatoes, broth, and palm oil, cook for 5 minutes. 

Step 4

Add the fish, eggplant, fish spice, lemongrass, salt, and black pepper, simmer for about 20 minutes. Top with the boiled eggs and cook for another 2-3 minutes. Careful while cooking not to over stir and break down the fish.

Serve with mealie cobs, rice, plantains, or your starch of choice, enough for 3.