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.
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
- Heat the vegetable oil in a large pot over medium heat.
- Add the onions and garlic, and sauté until the onions are soft and translucent.
- Stir in the turmeric, cumin, and paprika, and cook for 1-2 minutes until fragrant.
- Add the eggplant and tomatoes to the pot, and stir to combine with the spices.
- Pour in the vegetable broth, season with salt and pepper, and bring the stew to a simmer.
- Cover the pot and let the stew cook for 30-35 minutes, or until the eggplant is tender.
- Once the stew is ready, taste and adjust the seasoning if needed.
- 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