1. Wash eggplant and make slits in it with a knife. 2. Peel garlic cloves and stick into the slits made in the eggplant. 3. Insert tomato wedges into the slits. 4. Rub the eggplant with a teaspoon of oil. 5. Roast over an open flame (for example, a gas cooker) until soft. Do not grill because the taste will not be the same. The open flame imparts a smokey flavour which gives this dish it's signature flavour. 6. To make roasting more manageable. I usually cut the eggplant in half making sure that the garlic is wedged deep inside so that it doesn't fall out. I use a long cooking fork to turn the melongene and make sure it roasts evenly on all sides. 7. When eggplant is soft, slit the charred skin lengthways with a knife and scrape out the soft somewhat stringy pulp. Discard skin. 8. Mash the pulp, tomato,and roasted garlic in a bowl with a fork or pop it into your blender if you want a nice smooth texture. 9. Add 1 tsp oil to a non-stick frying pan and cook 1/4 cup onion until fragrant but not translucent. (You want them to still have some crunch to them but not quite the sharp raw onion taste.) This is a personal preference some people prefer the raw onions. 10. Add the barely cooked finely chopped onion, salt to taste, and scotch bonnet pepper to the eggplant pulp. 11. Typically enjoyed as a side with curried meats and rice or in Sada Roti (Indian flatbread ). ---------------------------------------------------------------------------
Nutrition
Ingredients
