Simple Way to Baby Brinjal Plant Leaves

Mommy Bart-Williams' Spinach Leaves

Whether you call it aubergine, eggplant, or brinjal, solanum melongena is interesting to grow and great fun to eat.

Recipe Summary Mommy Bart-Williams' Spinach Leaves

This is my mother-in-law's recipe. She resides in Freetown, Sierra Leone. If you have trouble getting the consistency, simmer for a bit without the lid. Serve over rice or with bread.

Ingredients | Baby Brinjal Plant Leaves

2 onions, chopped

1 green bell pepper, cut into chunks

¼ habanero pepper, or more to taste

3 tablespoons light virgin palm oil

½ cup water

1 tablespoon peanut butter, or more to taste

2 cubes chicken bouillon

1 teaspoon salt

2 bunches fresh spinach, cut into thin strips

Directions

Blend onions, green bell pepper, habanero pepper, and oil in a blender until creamy.

Transfer the onion mixture to a stock pot. Add water, peanut butter, bouillon cubes, and salt to the onion mixture. Place a cover on the stock pot and bring the mixture to a boil; cook at a boil for 30 minutes.

Stir the spinach into the boiling mixture; replace the cover on the stock pot and cook until the water has evaporated a bit and the sauce has the consistency of gravy, about 30 minutes more.

Info | Baby Brinjal Plant Leaves

prep: 15 mins cook: 1 hr total: 1 hr 15 mins Servings: 6 Yield: 6 servings

TAG : Mommy Bart-Williams' Spinach Leaves

Side Dish, Vegetables, Greens,