Eggplant and Keta School Boys (Herrings) Stew with Sobolo Leaves 

This episode focuses on Organic vegetables. If you missed out, take a look. Link

 INGREDIENTS

700g eggplant, Salt,1/2 cup lentils, Water, 1/3 cup oil,1 onion diced, 4 cloves garlic minced, 4 tomatoes diced, 1/2 kpakpo shito stemmed seeded and coarsely chopped

2 tablespoons chopped mint leaves,1tablespoon tomato paste, 200g keta school boys (Herrings,optional) 1 cup sobolo leaves thinly sliced

DIRECTION

Cut eggplant in large dice. Sprinkle with salt and let sit while you cook the lentils and prepare the remaining ingredients. Cook the lentils until tender in a small pot. Rinse the eggplant and pat dry. In a heavy pan, add 1 tablespoon of oil, add the onions and garlic and let cook for a few minutes until soft and clear but not brown. Add the tomatoes, green chilies, mint, tomato paste and 2 teaspoons of salt and let cook for a few minutes. Add the eggplant, lentils Let mixture come to a boil, then reduce it to a simmer and let cook until vegetables are tender. Add the keta school boys (Herrings) and allow to cook for another 3 mins. Then add the sliced sobolo leaves, stir and turn off the heat. Serve with boiled yam or preferred dish.