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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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 ). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	1			-	-	-	-
garlic clove	4			-	-	-	-
tomato	1		seeded cut	28.29	6.273	1.476	0.24600000000000002
onion	1/4	cup	chopped	16.0	3.736	0.44	0.04
vegetable oil	2	teaspoons		78.1547	0.0	0.0	9.0667
scotch bonnet pepper	1/8	teaspoon	minced	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.