One of my earliest memories of egg plant was when I visited my aunt in Ilorin, Kwara state, Nigeria. She simmered them on the stove and served them with yams. Its an incredible taste that makes you crave for more. Some people enjoy it with peanuts or by itself.
I found some at the World market in Cincinnati, Ohio and was thrilled to make them. I opted to try a combination of peanut and eggplant in a soup. It was amazing! You can serve it with rice, fufu, yams, or potatoes.
Eggplant peanut soup with basmati rice
2 cups Peanuts (unsalted)
2 cups of eggplant
1 tbsp bouillon
1 tbsp fresh ginger
2 to 3 cups of blended tomatoes, onions, ginger, and peppers
1 cup of oil
1/2 cup onions
1 tsp cayenne pepper
1 tsp salt
Smoked turkey, or any meat of choice.
Wash and Boil your eggplant until soft.
Blend the eggplant or mush with a wooden spoon
Blend peanuts with 1 cup of water
Blend your tomatoes and red bell peppers, onions, ginger
In a pot, heat up oil, then add onions.
Add your blended tomatoes, onions, and peppers
Add some salt, bouillon, and cayenne pepper.
Add your choice of meat
Let it simmer
Add your eggplant mix, then the peanut blend.
I added peanut butter for enhanced flavor.
Stir and leave for 10 to 15 minutes until it’s well done.
Serve with basmati rice and vegetables.