2 medium (2 lb.) eggplants, 1 cup vegetable oil; palm oil or shortening, 6 medium onions – sliced, 4 oz. cod fish, 3 medium tomatoes – sliced, 1 tsp. ground red pepper, 1 lb. smoked herring, 6 hard boiled chicken eggs.
Wash eggplant and boil until tender (10-15 minutes). Remove skins if preferred. Heat oil and fry onions, cod fish, and tomatoes in that order. Stir to prevent sticking to pan and add red pepper. Mash then add eggplant. Add smoked herring and the liquid left from boiling the eggplant, if desired. Simmer for 20 minutes. Place your eggs in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, remove from the heat and set aside 8 to 10 minutes. Drain, cool in ice water then peel eggs. Add to stew when plating. Serve hot. Yields 6 servings.
Garden Egg Stew is best served with Akple, Aboloo, Kenke / Komi.