Sauce Claire d’Aubergines de Grand-Bassam (Ivorian Garden Eggplant, Tomato & Fish Broth) – Authentic Côte d'Ivoire Recipe
Light, deeply flavorful coastal Ivorian broth thickened naturally with simmered garden eggplants.
- Country of Origin
- 🇨🇮 Côte d'Ivoire (West Africa, Africa)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 25 min
- Difficulty
- Easy
- Signature Staples
- Firm white snapper fillets, Cubed purple and white eggplants, Ripe plum tomatoes, Fresh ginger, Garlic
Ingredients for Sauce Claire d’Aubergines de Grand-Bassam (Ivorian Garden Eggplant, Tomato & Fish Broth) (4 Servings)
- 1.25 lbs (or 2.5 cups) firm white snapper fillets, prepped into bite-sized pieces
- 1.5 cups cubed purple and white eggplants, washed and trimmed
- 1 cup ripe plum tomatoes
- 1 medium onion and 3 cloves garlic, finely minced with fresh ginger
- 1.5 tbsp traditional Côte d'Ivoire seasoning (garlic, basil, onions, hot chili)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and fresh ginger for 3–4 minutes until fragrant.
- Stir in garlic, basil, onions, hot chili and toast for 45 seconds to release the essential oils of Côte d'Ivoire's kitchen.
- Add firm white snapper fillets and cubed purple and white eggplants, tossing to coat in the aromatic base.
- Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
- Fold in ripe plum tomatoes, adjust seasoning, and ladle steaming hot into deep bowls.