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Vegetarian, Africa and overseas

Ghanaian eggplant stew with yam

This Ghanaian eggplant stew with yam is a vegetarian dish for 4 people, ready in 1 hour, rated easy, for about €2.20 per person. The key to it is browning the eggplant well in the pan before it simmers in the spicy tomato sauce, and cooking the yam until tender enough to soak up that sauce.

Tonight, Ghana treats us to a slow simmered eggplant stew in spicy tomato sauce, with hard boiled eggs and boiled yam.

Ghanaian eggplant stew with yam
Total time
1 h
Difficulty
Easy
Cost per person
€2.20
Calories per person
730 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall
The kids
They generally like it

The eggplant simmers until soft in a tomato sauce spiked with chili and ginger, while the boiled yam brings its mild flavor and a texture that holds up well on the plate. Halved hard boiled eggs add creaminess and turn this vegetable dish into a full meal, with no meat or fish involved.

It works just as well for a weeknight dinner as for a shared Sunday meal, especially if you tone down the chili for kids. Mon Chou likes recipes like this one that shake up routine dinners while staying easy to cook, using ingredients you can find without trouble.

The ingredients

4 people

Fruits and vegetables

  • Eggplants 3
  • Yam 800 g
  • Tomatoes 4
  • Onion 2
  • Chili pepper 1
  • Fresh ginger 1 tsp

Dairy

  • Eggs 4

Pantry

  • Tomato pasteoften in the pantry 1 tbsp
  • Oiloften in the pantry 5 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Eggs

The step by step recipe

  1. Peel the yam, cut it into large chunks and cook it in salted water. 25 min

    Poke it with a knife, it should be tender like a potato.

  2. Hard boil the eggs in boiling water, then peel them. 10 min

    Drop them into cold water right after, they peel without effort.

  3. Cut the eggplants into cubes and brown them in three tablespoons of oil. 10 min

    Don't drown them in oil, they soak it up like sponges.

  4. Blend the tomatoes with the onion, chili pepper and ginger, add the tomato paste, then pour into the pan and let it simmer. 20 min

    Stir from time to time, the sauce should turn thick.

  5. Add the hard boiled eggs, halved, at the end and serve the stew over the yam.

    Pour the hot sauce over the eggs to warm them through.

Our tips to get it right

  • Pick firm eggplants with no soft spots, they release less water while cooking and brown better.
  • If the tomato sauce looks too thin at the end, let it simmer uncovered a few more minutes so it thickens properly.
  • Taste the sauce before adding the eggs, that's the moment to adjust salt and chili for everyone at the table.

The variations

  • Swap the yam for potatoes or boiled cassava if you can't find it.
  • For an egg free version, stir cooked chickpeas into the tomato sauce instead.
  • For kids, remove the chili seeds or use a pinch of sweet paprika instead.

What to serve it with

  • A fresh tomato salad
  • Plain rice alongside the yam
  • A glass of fresh ginger juice

Storage

The stew keeps for 2 to 3 days in the fridge in a sealed container, ideally with the yam and eggs stored separately. It freezes well without the hard boiled eggs, which don't reheat nicely. Warm the sauce and yam gently on the stove or in the microwave.

Questions about this dish

Can I use something other than yam?

Yes, potatoes or boiled cassava work well. Pick a vegetable that soaks up tomato sauce the way yam naturally does.

Do I need to peel the eggplant?

No, the skin is edible and holds together well during cooking. You can peel it partway if you prefer a softer texture.

Can I make this ahead of time?

Yes, the eggplant tomato sauce can be made a day ahead and only gets better. Cook the yam and eggs the same day so they keep their texture.

How do I adjust the chili for kids?

Remove the seeds from the chili before blending it, or use a pinch of sweet paprika instead. You can also serve extra chili on the side for adults who want more heat.

How long does it take to make a Ghanaian eggplant stew with yam?

Count 1 h in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Ghanaian eggplant stew with yam?

About 730 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Ghanaian eggplant stew with yam cost?

About €2.20 per serving, or €8.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs. Always check the labels of the products you buy.

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