A silky, smoky eggplant stew cooked with tomatoes, onions, and fresh fish, creating a comforting sauce that clings beautifully to foutou.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Boil eggplant cubes until very soft, about 15 minutes. Drain and mash or blend until smooth.
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2
Season fish with salt and set aside.
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3
Heat palm oil, sauté onions and garlic until fragrant. Add chopped tomatoes and cook 10 minutes.
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4
Stir in mashed eggplant and simmer for 15 minutes, stirring often.
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5
Add fish pieces and scotch bonnet. Cover and cook gently for 15 minutes until fish is cooked through.
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6
Season with bouillon and salt. Serve with foutou banane or rice.
Did You Know?
African eggplants used in this sauce are smaller, rounder, and more bitter than European varieties — they give the sauce its distinctive character.
Chef's Notes
Equipment Tips
- large pot
- blender
- wooden spoon
Garnishing
palm oil drizzle
Accompaniments
foutou banane, white rice
The Story Behind Sauce Aubergine
Sauce aubergine is a cornerstone of Ivorian home cooking, found on family tables across every region. The dish highlights the African eggplant, which has been cultivated in West Africa for centuries and remains central to the cuisine.
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