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.
Ingredients
4 large eggplants
200g dried fish, soaked and deboned
3 tomatoes, blended
1 onion, chopped
2 tbsp vegetable oil
2 scotch bonnet peppers
1 bouillon cube
Salt to taste
300ml water
Instructions
1Grill eggplants over open flame or under a broiler until skin is charred and flesh is soft.
2Peel off charred skin and mash the flesh.
3Heat oil and sauté onion until golden. Add blended tomatoes and cook 10 minutes.
4Add mashed eggplant, dried fish, peppers, and bouillon cube.
5Add 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.