Photograph of this dish. gran · CC BY 3.0.
Ghanaian · Ghana
Eggplant stew
Also called Garden egg stew
Eggplant stew, a dish from Ghana (Garden egg stew).
Pai editors’ mark 4 / 5
Plan, list, and collections
Eggplant stew is cooked in Ghana as its own dish. Stew the eggplant until it collapses into the tomato. Amounts are scaled for four from foods this library can count, so the nutrition panel comes from those ingredients.
Health
How this plate sits
Counted from the ingredient table. The score, richness, and badges describe one serving as written. The ring and the nutrient table follow the serving count above. This is general information, not medical advice.
81
Health score
Light & nourishing
Healthy
Richness
Light
Light to very rich, from fat, saturated fat, sugar, and the cream or butter in the plate.
- Protein 7%
- Carbs 43%
- Fat 49%
Suits · Diabetes-friendly
Sugar, fiber, and the starch mix sit in a gentler range. Your own portion still decides the day.
Suits · Heart-friendly
Saturated fat, cholesterol, and sodium stay modest, with some fiber.
Watch · Weight loss
Calories, protein, or richness make this a fuller plate than a light day wants.
Watch · High protein
Protein is about 2.5 g, under the 25 g mark.
Suits · Low sodium
About 396 mg of sodium, under the 450 mg mark.
Suits · Gluten-free
No wheat, barley, or rye in the required list. Still read labels on sauces and oats.
Suits · Dairy-free
No milk ingredients in the required list.
Suits · Vegan
No meat, fish, egg, dairy, honey, or gelatin in the required list.
Suits · Pregnancy
No alcohol, liver, or caffeine in the required list. Cook meat, eggs, and seafood through.
Suits · Gentle when sick
Mild, not fried, and not a very rich plate. Comfort, not a treatment.
Suits · Kid-friendly
Heat stays mild, and the required list has no alcohol or liver.
Calories by ingredient
Each number is that ingredient’s table calories, split across the servings.
- Neutral oil62 kcal
- Eggplant28 kcal
- Yellow onion18 kcal
- Tomato14 kcal
- Fresh ginger3 kcal
- Chili flakes1 kcal
Glycemic load
Estimated glycemic load for this count: 4.3. The bands come from the ingredient table.
Portion
One serving is about 127 kcal. Two portions would be about 254 kcal if you want a fuller plate.
Allergens. None flagged in the required list.
Make it healthier
Serve three-quarters of the plate
The ingredient mix stays the same. Calories are three-quarters of the counted serving.
About 95 kcal after the change.
Use half the kosher salt and brighten the plate with lemon or lime.
The same dish with less sodium. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
Stir in a handful of spinach or cabbage near the end.
More fiber without a new sauce. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
| Nutrient | Amount | % daily value |
|---|---|---|
| Calories | 127 kcal | 6% |
| Protein | 2.5 g | 5% |
| Carbohydrate | 14.9 g | 5% |
| Fiber | 5.3 g | 19% |
| Total sugars | 8 g | 16% |
| Fat | 7.5 g | 10% |
| Saturated fat | 1.1 g | 6% |
| Cholesterol | 0 mg | 0% |
| Sodium | 396 mg | 17% |
| Potassium | 530 mg | 11% |
| Calcium | 29 mg | 2% |
| Iron | 0.6 mg | 3% |
| Magnesium | 31 mg | 7% |
| Zinc | 0.4 mg | 4% |
| Vitamin A | 40 mcg | 4% |
| Vitamin C | 17.2 mg | 19% |
| Vitamin D | 0 mcg | 0% |
| Vitamin E | 1.4 mg | 9% |
| Vitamin K | 23 mcg | 19% |
| Thiamin (B1) | 0.1 mg | 8% |
| Riboflavin (B2) | 0.1 mg | 6% |
| Niacin (B3) | 1.3 mg | 8% |
| Vitamin B6 | 0.2 mg | 12% |
| Folate | 46 mcg | 12% |
| Vitamin B12 | 0 mcg | 0% |
These figures follow the USDA-linked ingredient table where a safe FoodData Central row exists. Optional ingredients are left out. A few pantry items still use Pai's curated numbers because no close USDA row was found. 50 g is the daily value for added sugar. This figure is total sugar, including fruit and milk.
- A serving stays under about 420 calories, so it can sit inside an ordinary day.
- Sodium stays in a comfortable range.
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.
Equipment
- Heavy pot
- Scale
- Wooden spoon
- Ladle
Ingredients
Each line is stored in grams. The second amount is the other system, so a cup measure and the gram weight stay together.
Eggplant1 eggplant450 g
Tomato3 tomatoes320 g
Yellow onion1 onion180 g
Fresh ginger1 piece16 g
Neutral oil2 tbsp30.77 ml
Kosher salt1 tsp4 g
Chili flakes1 tsp2 g
The first amount follows the unit toggle. The second is the other system. Both follow the serving count.
If you need to swap
- Use half the kosher salt and brighten the plate with lemon or lime.. The same dish with less sodium.
- Stir in a handful of spinach or cabbage near the end.. More fiber without a new sauce.
Method
AI-generated photo.
1Set a heavy pot over medium heat. For Eggplant stew, start here: stew the eggplant until it collapses into the tomato.
AI-generated photo.
2Stew the eggplant until it collapses into the tomato.
Cook 25 min
AI-generated photo.
3The liquid should be quiet and the center tender. Stop when this is true of Eggplant stew: Stew the eggplant until it collapses into the tomato.
AI-generated photo.
4Ladle it into warm bowls. Eggplant stew is eaten in Ghana as this plate, with the sauce or garnish that belongs to it.
How you know it is done
Eggplant stew is done when the thickest piece is tender and the liquid is quiet, not at a hard boil.
If it goes wrong
- Eggplant stew looks done on top and is still raw in the center. Trust the cue in the method, not the color alone. Give it a few more minutes and check the center.
- Eggplant stew spread, sank, or turned out dry. Measure by weight next time, heat the oven fully, and stop when the doneness cue appears rather than when the timer ends.
Storage
Cool Eggplant stew, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven, not a raw salad.
How this dish helps your daily life
- Eggplant stew is cooked by simmer in Ghana. The steps follow that technique, including the timing above.
- Every ingredient is weighed, so the fiber, fat, and salt on the panel match this plate.
Notes
Pregnancy. There is no alcohol in the required list. Wash produce and use pasteurized dairy if you add it.
Allergens in the required list: none flagged.
Your stars and note
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.