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A smoky, melt-in-your-mouth eggplant sauce cooked with tomatoes, onions, and dried fish, creating a thick, flavorful stew that pairs beautifully with rice.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Grill eggplants over open flame or under a broiler until skin is charred and flesh is soft.
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2
Peel off charred skin and mash the flesh.
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3
Heat oil and sauté onion until golden. Add blended tomatoes and cook 10 minutes.
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4
Add mashed eggplant, dried fish, peppers, and bouillon cube.
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5
Add water and simmer 15 minutes until thick. Serve over rice.
Did You Know?
Charring the eggplant over an open flame is essential — the smoky flavor is what transforms an ordinary sauce into something extraordinary.
Chef's Notes
Equipment Tips
- pot
- grill or open flame
- wooden spoon
Garnishing
fresh pepper
Accompaniments
white rice, tô
The Story Behind Sauce Aubergine
Eggplant sauce is a cornerstone of everyday Guinean cooking, especially in the Moyenne-Guinée region. The technique of fire-roasting eggplant before mashing dates back generations and produces a smoky depth that oven-roasting cannot replicate.
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