Gabonese-style Aloo Baingan

Ingredients

In this Gabonese adaptation of Aloo Baingan, we incorporate Gabonese spices and flavors to give the dish a unique twist. The original Indian recipe is known for its use of spices like cumin, coriander, and turmeric, while the Gabonese version adds a touch of heat with chili peppers and uses local spices like cubeb pepper and grains of paradise. Additionally, the Gabonese-style Aloo Baingan incorporates traditional Gabonese cooking techniques to enhance the flavors and textures of the dish. We alse have the original recipe for Aloo baingan, so you can check it out.

• 2 large eggplants, cubed (500g) 2 large eggplants, cubed (500g)
• 4 medium potatoes, peeled and cubed (500g) 4 medium potatoes, peeled and cubed (500g)
• 2 tablespoons palm oil 2 tablespoons palm oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 2 tomatoes, diced 2 tomatoes, diced
• 2 green chili peppers, sliced 2 green chili peppers, sliced
• 1 teaspoon ground cubeb pepper 1 teaspoon ground cubeb pepper
• 1 teaspoon ground grains of paradise 1 teaspoon ground grains of paradise
• 1 teaspoon paprika 1 teaspoon paprika
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 35g, 6g
• Protein: 5g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Heat the palm oil in a large pan over medium heat.
2. 2.
   Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent.
3. 3.
   Add the diced tomatoes and sliced green chili peppers. Cook for a few minutes until the tomatoes soften.
4. 4.
   Add the cubed eggplants and potatoes to the pan. Stir well to coat them with the spices.
5. 5.
   Sprinkle the ground cubeb pepper, ground grains of paradise, paprika, and salt over the vegetables. Mix thoroughly.
6. 6.
   Cover the pan and let the vegetables cook on low heat for about 20-25 minutes, or until the eggplant and potatoes are tender.
7. 7.
   Stir occasionally to prevent sticking and ensure even cooking.
8. 8.
   Once the vegetables are cooked, remove from heat and garnish with fresh cilantro.
9. 9.
   Serve hot with rice or bread.

Treat your ingredients with care...

• Eggplants — To reduce bitterness, sprinkle salt over the cubed eggplants and let them sit for 15 minutes. Rinse with water before using in the recipe.

Tips & Tricks

• For a spicier version, increase the amount of green chili peppers.
• Adjust the seasoning according to your taste preferences.
• Serve with a squeeze of fresh lemon juice for an extra tangy flavor.
• Add a handful of peanuts or cashews for a crunchy texture.
• This dish tastes even better the next day, so consider making it in advance and reheating it before serving.

Serving advice

Serve Gabonese-style Aloo Baingan as a main course with steamed rice or alongside crusty bread. It pairs well with a side of Gabonese-style sautéed greens or a fresh salad.

Presentation advice

Garnish the Gabonese-style Aloo Baingan with a sprinkle of fresh cilantro leaves to add a pop of color. Serve it in a vibrant dish to highlight the beautiful colors of the eggplant and potatoes.