🇨🇮 Ivorian Cuisine

Sauce Aubergine

Eggplant Sauce

Prep Time 45 min

Servings 6

Difficulty Medium

Calories 322 kcal

A silky, smoky eggplant stew cooked with tomatoes, onions, and fresh fish, creating a comforting sauce that clings beautifully to foutou.

Ingredients

1 Boil eggplant cubes until very soft, about 15 minutes. Drain and mash or blend until smooth.
2 Season fish with salt and set aside.
3 Heat palm oil, sauté onions and garlic until fragrant. Add chopped tomatoes and cook 10 minutes.
4 Stir in mashed eggplant and simmer for 15 minutes, stirring often.
5 Add fish pieces and scotch bonnet. Cover and cook gently for 15 minutes until fish is cooked through.
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.