When a public holiday makes the weekend long, you wake up with the thought of what to cook for breakfast that will keep the energy level of the kids up for a long time.Being kids and having some free time means lots of playtime for them so I had to fall back on this meal that was a staple in our home while growing up.
My parents had green fingers and grew most of the food we ate, one plant in our garden that found regular use was the egg plant(popularly called garden eggs)the flat tasting foreign variety we grew in the garden then are however no match for the local green bitter tasting variety [most likely why I did not enjoy them back then:?]. There is something about that bitter taste when it mixes with the flavours of the other condiments that leaves your mouth watering.I will give the recipe here so you can go check it out for yourself, like they say experience is the best teacher and when you do try it out let me hear from you; tag me on instagram @jules_of_umami,twitter@julifekem or share it on the umami flavors Facebook page.
EGGPLANT SAUCE RECIPE :
Eggplants 6(the green variety preferably)
Scotch bonnet pepper 3
Plum tomatoes 2
Onions 1 medium sized bulb
Vegetable oil 2 cooking spoons
Ground Crayfish 3 tbsp
Knorr seasoning cube 1
Salt to taste
Wash egg plants and cut into quarters.
Steam egg plants till soft and squishy .
Slice tomatoes, peppers and onion.
Using a mortar and pestle mash the egg plant to a thick paste.
Pour vegetable oil in sauce pan.
Sauté sliced onion till translucent.
Add the sliced tomatoes and pepper, cook on low heat for 5 minutes.
Add the mashed egg plant.
Season with knorr cubes and a pinch of salt.
The sauce is ready, serve with boiled yam /plantain /potatoes or a combination of yam and plantain. ENJOY