Ghanaian-style Smoky Eggplant Stew

Ingredients

In this Ghanaian adaptation of Mirza Ghassemi, we incorporate traditional Ghanaian spices and ingredients to give the dish a unique twist. The original Iranian dish is typically made with garlic, turmeric, and tomatoes, while the Ghanaian version adds flavors such as ginger, smoked paprika, and chili peppers. These additions bring a smoky and spicy element to the dish, enhancing the overall flavor profile and giving it a distinct Ghanaian flair. We alse have the original recipe for Mirza Ghassemi, so you can check it out.

• 2 large eggplants (about 1 kg / 2.2 lbs) 2 large eggplants (about 1 kg / 2.2 lbs)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, diced 2 tomatoes, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 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.
   Preheat the oven to 200°C (400°F).
2. 2.
   Pierce the eggplants with a fork and place them on a baking sheet. Roast in the oven for 45 minutes to 1 hour, or until the skin is charred and the flesh is soft.
3. 3.
   Remove the eggplants from the oven and let them cool. Once cooled, peel off the charred skin and discard.
4. 4.
   In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent.
5. 5.
   Add the minced garlic and grated ginger to the pan and cook for another minute.
6. 6.
   Add the diced tomatoes, smoked paprika, chili powder, cumin, coriander, and salt. Stir well to combine.
7. 7.
   Mash the roasted eggplant with a fork and add it to the pan. Mix everything together until well combined.
8. 8.
   Reduce the heat to low and let the stew simmer for 15-20 minutes, allowing the flavors to meld together.
9. 9.
   Taste and adjust the seasoning if needed.
10. 10.
    Serve the Ghanaian-style Smoky Eggplant Stew hot, garnished with fresh cilantro. Enjoy with rice or crusty bread.

Treat your ingredients with care...

• Eggplants — Make sure to roast the eggplants until the skin is charred and the flesh is soft. This will give the stew a smoky flavor and a creamy texture.

Tips & Tricks

• For a spicier stew, increase the amount of chili powder or add a chopped chili pepper.
• If you prefer a smoother texture, blend the stew using an immersion blender or a regular blender.
• Serve the stew with a squeeze of fresh lemon juice for a tangy twist.
• Add some cooked chickpeas or black-eyed peas to the stew for extra protein and texture.
• Garnish the stew with toasted coconut flakes for a touch of sweetness and crunch.

Serving advice

Serve the Ghanaian-style Smoky Eggplant Stew hot, accompanied by steamed rice or crusty bread. It also pairs well with a side of fresh salad or sautéed greens.

Presentation advice

To enhance the presentation, sprinkle some fresh cilantro leaves on top of the stew. You can also drizzle a swirl of coconut milk or yogurt for added creaminess and visual appeal.