Disingui (Eggplant)

shopping_basket Ingredients 5 items

• check_circle 1 kg eggplants
• check_circle 1 tsp salt
• check_circle 250 ml red palm oil
• check_circle Mandjanga (crayfish)
• check_circle Chili

receipt_long Preparation Steps

1. 1
   Wash the eggplants before cooking them for about twenty minutes in boiling water.
2. 2
   Drain them before chopping them.
3. 3
   In a saucepan, heat the oil without letting it whiten, then add the eggplants with some salt to brown.
4. 4
   Mix and cook over very, very low heat to obtain a purée.
5. 5
   Add a little water, the crayfish and some chili if needed.
6. 6
   Cook for 15 minutes.
7. 7
   At the end of cooking you should obtain a smooth, dry purée with oil on top.
8. 8
   Serve hot with cassava or taro. ENJOY YOUR MEAL!!! The bonus: Eggplant is among the lowest-calorie fresh vegetables, providing about 18 kcal/100 g, which puts it on par with tomato, endive or lettuce. From its high water content (92%), eggplant draws a remarkable abundance of minerals. Besides the interesting amount of magnesium and zinc it provides, it has the advantage of being diuretic thanks to its high potassium content (260 mg/100). It is also a fruit-vegetable well supplied with fiber, which is particularly digestible steamed or braised, as it then becomes tender and soft. That is also when its fibers are most effective on intestinal transit. With just a touch of oil and a hint of garlic, you will have turned it into a true health food, borrowed from the famous Mediterranean diet, so renowned for its benefits to the health of our arteries.