Aubergines Sauvages à la Viande Fumée (Wild Eggplant with Smoked Meat)

• Prep time: 15 mins

• Cook time: 40 mins

• Total time: 55 mins

• Servings: 4

• Country of Origin: Gabon

Description

This stew pairs small bitter African wild eggplants (bitter tomatoes) with braised smoked pork or beef. The slight bitterness of eggplants cuts through the smoky richness of the meat.

Presentation

Serve in warm serving bowls accompanied by steamed white rice or cassava paste.

Ingredients

• 600 g smoked pork shoulder or smoked beef, cut into pieces

• 300 g African wild eggplants (or small Italian eggplants), halved

• 1 large onion, chopped

• 2 ripe tomatoes, chopped

• 2 tbsp red palm oil

• 2 cloves garlic, minced

• 2 cups water

• 1 tsp salt

Directions

• Place smoked meat in a pot with 2 cups of water; bring to a boil and simmer for 15 minutes to soften.

• Heat palm oil in a separate skillet and sauté onions and garlic until translucent.

• Add chopped tomatoes to skillet and cook until soft (5 minutes).

• Transfer sautéed tomato mixture and halved eggplants into the pot with smoked meat.

• Cover and simmer for 20 minutes until eggplants are tender and sauce reduces.

• Season with salt to taste and serve warm.

Optional Variations

• Swap smoked pork for smoked turkey legs or dried fish.

Cooking Tips

• Parboil wild eggplants in salted water for 5 minutes beforehand if you prefer a milder bitter flavor.

Nutrition Facts (Per Serving)

• Calories: 430 kcal

• Carbohydrates: 10 g

• Protein: 38 g

• Fat: 27 g

• Saturated Fat: 11 g

• Sodium: 670 mg