Ugandan Eggplant Stew (ekyondoola)

Ugandan Eggplant Stew, also known as Ekyondoola, is a traditional dish that is rich in flavor and easy to prepare. This hearty stew is perfect for a cozy dinner and is sure to warm you up on a chilly evening.

Ugandan Eggplant Stew (ekyondoola)

Ingredients

  • 2 large eggplants, cubed
  • 1 onion, finely chopped
  • 2 tomatoes, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 2 cups vegetable broth
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil

Instructions

  1. Heat the vegetable oil in a large pot over medium heat.
  2. Add the onions and garlic, and sauté until the onions are soft and translucent.
  3. Stir in the turmeric, cumin, and paprika, and cook for 1-2 minutes until fragrant.
  4. Add the eggplant and tomatoes to the pot, and stir to combine with the spices.
  5. Pour in the vegetable broth, season with salt and pepper, and bring the stew to a simmer.
  6. Cover the pot and let the stew cook for 30-35 minutes, or until the eggplant is tender.
  7. Once the stew is ready, taste and adjust the seasoning if needed.
  8. Serve the Ugandan Eggplant Stew hot, accompanied by rice or crusty bread.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
40 minutes
Total time:
50 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Protein
8g
Carbohydrates
35g
Fat
10g

Supplies

Large pot Wooden spoon Cutting board Knife Measuring spoons Measuring cups

Tools

Stove Cooking spoon Cover for the pot

Serving suggestions

Serve the Ugandan Eggplant Stew with a side of steamed rice and a fresh green salad for a complete meal.

Tips & tricks

For a spicier kick, add a chopped chili pepper or a dash of hot sauce to the stew.

Cost

$10