Braised Eggplant and Vegetable Stew

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Eggplants are a versatile and delicious ingredient in African cuisine.

Eggplants grow in many countries across Africa, including Nigeria, Egypt, South Africa, Morocco, Tunisia, Ethiopia, and Kenya. They are used in a variety of dishes, such as stews, curries, and grilled dishes. In West Africa, eggplants are often used in stews with other vegetables, such as okra and tomatoes. In North Africa, they are used in dishes like baba ganoush, a dip made from roasted eggplants, tahini, and garlic. In Ethiopia, eggplants are used in a spicy stew called beg wot.

One popular African food recipe that uses eggplants and vegetables is Braised Eggplant and Vegetable Stew.

Ingredients.

2 eggplants, sliced into rounds

2 carrots, sliced

2 celery stalks, sliced

1 onion, chopped

3 garlic cloves, minced

1 can of diced tomatoes

1 cup of vegetable broth

1 tsp of cumin

1 tsp of coriander

1 tsp of smoked paprika

Salt and pepper to taste

Olive oil

Directions

Preheat oven to 375°F (190°C). Place sliced eggplants on a baking sheet and brush with olive oil. Bake for 20 minutes or until tender. In a large pot, heat some olive oil and sauté onion and garlic until translucent. Add carrots and celery and cook for 5 minutes. Add diced tomatoes, vegetable broth, cumin, coriander, smoked paprika, salt, and pepper. Stir to combine. Add the roasted eggplants and bring the mixture to a boil. Reduce heat and let it simmer for 20 minutes or until the vegetables are tender. Serve with rice or bread.

Did you know? Egypt is the African country that grows the most eggplants, followed by Nigeria and Morocco. In 2019, Egypt produced over 1.5 million metric tons of eggplants, while Nigeria produced over 1.1 million metric tons, and Morocco produced over 400,000 metric tons. Other African countries that produce significant amounts of eggplants include Tunisia, Algeria, Ethiopia, South Africa, and Tanzania.

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