Spicy eggplant sauce (Ginger and garlic aubergine sauce)

This is a variant to the popular garden egg sauce eaten in Nigeria. The egg plant or aubergine is not the readily available specie of eggplant in Nigeria but it serves just fine.

Today we shall be cooking it in a different method from the one we previously cooked on the blog.

Other methods of grilling the eggplant or boiling and blending/mashing  can still be used to achieve a similar result.

Ingredients 

*2 Large aubergine 

*3 large mixed colour peppers

*1 large spring onion

*Olive oil or any oil of your choice 

*2 scotch bonnet

*1 large onion

*1/2 thumb size ginger 

*1 clove garlic 

*2 stock cubes 

1. Wash, chop and blend the peppers

2. Blend the peppers, onion, spring onion, garlic and ginger into a rough paste. It shouldn't be too smooth.

3. Add in the stock cubes 

4. Wash and chop the aubergines into chunks 

5. Add these into the peppers, then stir 

6. Continue to cook, until the aubergine starts to soften. Once soften mash using a kitchen spoon

7. Once the oil start to separate the sauce is ready to be taken of the cooker 

I so love this sauce, because of it simplicity. Can be used along side other meal such as potatoes, rice, yam, plantain and much