Aubergine Sauce

Name: Aubergine Sauce
Yield: 300.00 ml
Cuisine: Ivory Coast
Ingredients: 150.00 g African garden egg (Solanum aethiopicum); 80.00 ml Palm oil, dried fish, crayfish and tomato (the rich savoury sauce base); 15.00 g Onion, garlic and Scotch bonnet

Aubergine Sauce from Ivory Coast: explore its ingredients, nutrition facts, 301 calories per serving, and cultural origin.

Aubergine Sauce — Ivory Coast

Aubergine sauce uses the African garden egg, a small bitter aubergine, instead of the larger European variety.

Foods: Aubergine Sauce

150.00 g African garden egg (Solanum aethiopicum)
80.00 ml Palm oil, dried fish, crayfish and tomato (the rich savoury sauce base)
15.00 g Onion, garlic and Scotch bonnet