Seafood Aubergine Sauce

 

I decided to take a break from red meat and eat more Aubergine as part of the continuous process of improving my health. Now don’t get me wrong, I eat red meat as you can tell from my many Nigerian soup offerings. Even there I try to restrict myself to a small piece per meal. I try to do more of fish, chicken and snail as a way to manage the health of the heart and blood vessels. Today I am making Seafood Aubergine Sauce to be served with rice.

You know creating interesting dishes without meat could be fun.There are quite a lot of dish options to be enjoyed without red meat and aubergine is one of them. Seafood Aubergine Sauce is like Nigerian garden egg sauce but this is less bitter. That is if you are one of those that is a bit on the sweet tooth side.

Because I come from Oron in Nigeria, that part of the country where a lot of seafood is eaten, I do know that many soups are cooked without beef. The cost of good quality smoked fish is actually what has driven some of us to choose beef in our soups.

Today I share with you a simple dish and easy to cook for times when you decide to or have to reduce red meat in your diet.

 

Recipe for Seafood Aubergine Sauce

Ingredients

4 pieces Aubergine

1/2 cup blanched Spinach

1 cup mixed Seafood or simply shrimps

2 pieces fresh Tomato

1-2 pieces Scotch Bonnet Pepper

1/2 medium size Onion

2-3 cooking spoon Vegetable Oil

1/4 teaspoon curry powder

Crayfish seasoning cube to taste

Salt to taste

Method

1. Chop onion, pepper, tomato and spinach and set aside.
2. Heat the oil and fry onion, tomato, pepper for about 3 minutes.
3. Season the fried vegetables with curry powder, crayfish seasoning and salt. Add
4. Add the sea food and cook for about 3 minutes.
5. Chop the Aubergine into desired shape and add with the spinach. Stir well into the sauce.
6. Cover and cook for about 3 minutes or until the Aubergine is soft.
7. Serve with boiled white rice.