30 minutes
4 servings
AFRICAN EGGPLANT WITH AMARANTH GREENS
This simple yet flavorful dish brings together two beloved ingredients: African eggplant and amaranth greens. It’s a recipe that’s been passed down through generations and is perfect for sharing around the table. Pair it with fufu or rice for a full meal.
Ingredients
- 1 bunch amaranth greens (washed and roughly chopped)
- 4–5 African eggplants (washed and halved or quartered)
- Salt to taste
- Tomato Paste
- 2 tablespoons vegetable oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 ripe tomatoes, chopped
- 1 tablespoon tomato paste
- 1 Maggi cube (or seasoning of choice)
Method
1. Boil the Amaranth Greens
Fill a pot with water and bring it to a boil. Add the washed amaranth greens and boil for about 8 minutes until tender but not overcooked. Drain and set aside.
2. Prep and Boil the Eggplant
While the greens are cooking, wash and cut the eggplant (no need to peel unless preferred). Bring another pot of water to a boil, add the eggplant, and boil for 8–10 minutes until soft. Drain and set aside.
3. Make the Tomato Base
In a pan, heat oil over medium heat. Sauté the chopped onion and garlic for 2–3 minutes until softened. Add in the chopped tomatoes and cook until they break down and become saucy. Stir in the tomato paste and cook for another 2 minutes.
4. Season and Combine
Add in the Maggi cube and salt to taste. Gently fold in the boiled eggplant and amaranth greens. Stir well to coat in the tomato mixture and let everything simmer together on low heat for about 5 minutes to bring out the flavors.
5. Serve It Up
Serve hot with fufu (cassava dough) for a traditional pairing, or enjoy it with rice or roasted plantains.
SERVING TIPS
Pumpkin leaves pair beautifully with fufu and are also great with rice. Add your favorite protein—roasted chicken, fish, or beef—for a complete, nourishing meal.
STORAGE
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water or oil.
