Gambian Spiced Eggplant and Pepper Stew

Ingredients

In this adaptation of the original Indian dish, Baingan Mirchi Ka Salan, we have incorporated Gambian flavors and ingredients to create a unique culinary experience. The spices used in the Gambian version are influenced by West African cuisine, with a focus on bold and aromatic flavors. Additionally, we have replaced some of the traditional Indian ingredients with local Gambian produce to enhance the authenticity of the dish. We alse have the original recipe for Baingan mirchi ka salan, so you can check it out.

• 2 large eggplants, cubed (500g) 2 large eggplants, cubed (500g)
• 2 bell peppers, sliced (200g) 2 bell peppers, sliced (200g)
• 2 hot chili peppers, sliced (adjust to taste) 2 hot chili peppers, sliced (adjust to taste)
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 25g, 12g
• Protein: 4g
• Fiber: 9g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
2. 2.
   Add the chopped onion and sauté until golden brown.
3. 3.
   Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. 4.
   Add the cubed eggplant, sliced bell peppers, and hot chili peppers to the pot. Cook for 5 minutes, stirring occasionally.
5. 5.
   Sprinkle the ground coriander, turmeric, and paprika over the vegetables. Mix well to coat everything evenly.
6. 6.
   Add the diced tomatoes and tamarind paste to the pot. Season with salt to taste.
7. 7.
   Reduce the heat to low, cover the pot, and let the stew simmer for 20-25 minutes, or until the eggplant is tender and the flavors have melded together.
8. 8.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Eggplant — To ensure the eggplant cooks evenly, make sure to cut it into uniform cubes. You can also sprinkle some salt over the cubed eggplant and let it sit for 10 minutes before cooking to remove any bitterness.
• Tamarind paste — If you can't find tamarind paste, you can substitute it with lemon juice for a tangy flavor.

Tips & Tricks

• For a spicier stew, increase the amount of hot chili peppers or add a pinch of cayenne pepper.
• Serve the stew with steamed rice or crusty bread to soak up the flavorful sauce.
• Feel free to add other vegetables such as carrots or zucchini for added variety.
• Adjust the cooking time based on your preference for the texture of the eggplant. Cook it longer for a softer texture or shorter for a firmer bite.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Gambian Spiced Eggplant and Pepper Stew hot, garnished with fresh cilantro. Accompany it with steamed rice or crusty bread to complete the meal.

Presentation advice

Present the stew in a deep serving dish, allowing the vibrant colors of the eggplant and peppers to shine through. Sprinkle some chopped cilantro on top for an added pop of freshness.