Eggplant and Potato Stirfry
Have you guys seen the video of the Edo State Governor (Comrade Adams Oshiomole) and a school teacher who he asked to read a letter? Please, watch it here and leave me your thoughts below. It’s really sad that education has come to this, and it’s even sadder that the teacher is laughing along with them, thinking it’s a joke.
This recipe is easy to throw together (you know me now, I am a lazy cook like the easy way out), and is something you can make when you have more veggies than you know what to do with. You can add any veggies you like, but don’t omit the eggplant. It lends the dish a certain creamy texture that you will love.
I buy food stuff on impulse, and i always tend to leave the market with more stuff than I intended to buy. Making lists haven’t helped me-something always comes up sha. God, help me! The boys at the vegetable market have figured this out, and when I go there, the conversation goes something like this:
Me: Nasiru, abeg give me tomatoes, pumpkin, and spring onions.
Nasiru: Ok Aunty, but we get fresh leeks *grabs a bunch and shoves it in my face*
Me: *to myself* they are fresh sha. Oya, give me leeks.
Nasiru: Ok Aunty, you don see our fresh cauliflower? Very big, i dey keep am for you.
Me: *not stopping to think how he could be keeping it for me when he doesn’t know when I’ll come to the market* Oya, give me cauliflower.
He doesn’t leave it at that. He goes on to show me eggplants, their freshest mint and coriander, beautiful red cabbage, huge radishes, etc. And I always fall for it, and when I get home, I have to plan more meals than I set out to make, just so I can use the veggies at their freshest.
Moral of the story- don’t be like me. Buy what you need. And if, unfortunately, you are as impulsive as I am, send someone to the market with a list instead. Lol.
Eggplant and Potato Stirfry
This serves 4
- 700g of Irish potatoes, cubed and cooked till just done
- 300g of skinless, boneless chicken breast, cubed
- 2 large eggplants, cubed
- 1 large red onion, sliced
- 2 large carrots, sliced
- 3 atarodo, chopped
- 1 inch piece of ginger, minced
- 3 large tomatoes, sliced
- 1 green bell pepper, sliced
- 1 leek, sliced
- 1 tablespoon of ground black pepper
- 1 teaspoon of ground dried basil
- 1 tablespoon of Paprika
- 2 teaspoons of oregano
- 2 tablepoons of olive oil
- 1 tablespoon of salt, divided
Heat oil in a wok over medium heat for 30 seconds. Add onions, ginger, chicken, and 1/2 tablespoon of salt.
Cook the chicken for 4 minutes, then add tomatoes, eggplant, green pepper, carrots, leek and atarodo. Stir, and cook for 4 minutes.
Add potatoes, remaining salt, black pepper, basil, oregano and paprika. Stir well, and cook for 4 more minutes.