Why You’ll Love This Recipe
This dish is a comforting blend of creamy, spicy, and nutty flavors. The roasted eggplant soaks up the peanut sauce beautifully, creating a melt-in-your-mouth texture. It’s a great meatless alternative that still delivers bold taste and heartiness. Whether you’re looking for a plant-based dinner or want to try something new, this dish offers a delicious and culturally rich option.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Eggplants, sliced into rounds or cubes
- Olive oil or vegetable oil (for roasting)
- Onion, finely chopped
- Garlic, minced
- Fresh ginger, grated
- Tomato paste
- Crushed tomatoes or fresh tomatoes, blended
- Natural peanut butter (unsweetened)
- Vegetable broth or water
- Cayenne pepper or chili flakes (optional, for heat)
- Ground cumin
- Salt and pepper, to taste
- Fresh parsley or cilantro (optional, for garnish)
- Cooked rice, couscous, or bread (for serving)
Directions
- Preheat your oven to 400°F (200°C).
- Toss eggplant slices or cubes with oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and tender.
- While the eggplant roasts, heat oil in a large skillet or saucepan over medium heat.
- Sauté the chopped onion until translucent, about 5 minutes. Add garlic and ginger, and cook for 1–2 minutes.
- Stir in tomato paste and cook for 1–2 minutes to deepen the flavor.
- Add crushed tomatoes, peanut butter, broth, cumin, and cayenne if using. Stir until smooth.
- Simmer the sauce for 10–15 minutes, stirring occasionally, until thick and creamy. Adjust seasoning to taste.
- Add the roasted eggplant to the sauce and gently stir to coat. Simmer for another 5 minutes to let the flavors meld.
- Garnish with fresh herbs and serve warm over rice or with bread.
Servings and timing
This recipe serves 4.
Preparation time: 15 minutes
Cooking time: 40 minutes
Total time: 55 minutes
Variations
- Add chickpeas or lentils for extra protein.
- Include chopped carrots, sweet potatoes, or okra for more vegetables.
- Use almond or cashew butter as an alternative to peanut butter.
- Add coconut milk for a creamier, milder version.
- Spice it up with Scotch bonnet pepper for traditional heat.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently in a saucepan over low heat, adding a splash of water if the sauce is too thick.
This dish also freezes well—store in freezer-safe containers for up to 2 months. Thaw in the fridge and reheat before serving.
FAQs
What is mafé sauce?
Mafé is a rich West African peanut-based stew or sauce, often made with meat or vegetables and flavored with tomato and spices.
Can I make this dish nut-free?
Mafé traditionally relies on peanut flavor, but you can try sunflower seed butter as an alternative. The flavor will differ.
Is this dish spicy?
It can be mildly spicy depending on how much cayenne or chili you use. Adjust the heat to your preference.
What kind of peanut butter should I use?
Use natural, unsweetened peanut butter for the best savory flavor.
Can I use other vegetables?
Yes, roasted sweet potatoes, carrots, or zucchini work great in this sauce.
Is this dish vegan?
Yes, as long as all ingredients (like broth) are plant-based, this dish is completely vegan.
What can I serve with roasted eggplant mafé?
It’s traditionally served with rice but also pairs well with couscous, millet, or flatbreads.
Can I make this dish ahead of time?
Yes, the flavor improves as it sits. Prepare it a day in advance and reheat when ready to serve.
Will the eggplant become too soft?
Roasting first keeps the eggplant’s texture intact, even after simmering in sauce.
How do I make the sauce thicker or thinner?
Simmer longer to thicken or add more broth to thin it out as needed.
Conclusion
Roasted eggplant in mafé peanut sauce is a bold, comforting, and deeply satisfying dish that brings the richness of West African flavors to your kitchen. With tender roasted eggplant and a creamy, spiced peanut sauce, this plant-based version of a classic stew is perfect for both weeknight meals and special occasions. Serve it with your favorite grain and enjoy a globally inspired, wholesome meal.
PrintRoasted Eggplant in Mafé Peanut Sauce
Roasted eggplant in mafé peanut sauce is a hearty, plant-based dish inspired by West African cuisine. It features tender roasted eggplant coated in a creamy, savory peanut-tomato sauce spiced with ginger, garlic, and cumin. Perfect over rice or couscous.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasted & Simmered
- Cuisine: West African
- Diet: Vegan
Ingredients
- 2 medium eggplants, sliced into rounds or cubes
- 2 tbsp olive oil or vegetable oil (for roasting)
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp tomato paste
- 1 cup crushed tomatoes or blended fresh tomatoes
- 1/3 cup natural peanut butter (unsweetened)
- 1 1/2 cups vegetable broth or water
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper or chili flakes (optional)
- Salt and pepper, to taste
- Fresh parsley or cilantro (optional, for garnish)
- Cooked rice, couscous, or bread (for serving)
Instructions
- Preheat oven to 400°F (200°C).
- Toss eggplant with 2 tbsp oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway through, until golden and soft.
- Meanwhile, heat a bit of oil in a large skillet over medium heat. Sauté chopped onion for 5 minutes until translucent.
- Add garlic and ginger; cook for 1–2 minutes until fragrant.
- Stir in tomato paste and cook for 1–2 minutes to deepen flavor.
- Add crushed tomatoes, peanut butter, broth, cumin, and cayenne (if using). Stir until smooth.
- Simmer sauce for 10–15 minutes until thickened, stirring occasionally. Adjust seasoning with salt and pepper.
- Add roasted eggplant to the sauce and stir gently to coat. Simmer for 5 more minutes to combine flavors.
- Garnish with fresh herbs and serve over rice, couscous, or with bread.
Notes
- Roasting the eggplant first helps it hold its shape and absorb the sauce.
- Use unsweetened peanut butter for the most authentic flavor.
- Customize with other vegetables like okra, sweet potato, or zucchini.
- Add coconut milk for a creamier version.
Nutrition
- Serving Size: 1 bowl (without rice)
- Calories: 310
- Sugar: 8g
- Sodium: 420mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
