SHOW ALL IMAGES
Set your oven to the broil setting 525 degrees F (275 degrees C). Prepare the
. Trim off the stem area, make some slits in the eggplant for maximum flavor.
Slice one of the
Garlic (2 cloves)
thinly and place them into the slits in the eggplant.
Line a sturdy baking tray with tin foil. Place the eggplant and
Scotch Bonnet Pepper (1)
Vegetable Oil (1 tsp)
on eggplants. Using your hands rub the oil around the eggplant and place it in the oven for 25 minutes.
After 5 minutes, remove the scotch bonnet – it should be slightly charred now. In a heavy bowl (or mortar and pestle) place the scotch bonnet (stem removed), remaining clove of garlic and
Salt (1/4 tsp)
and pound to a smooth paste.
After 25-30 minutes, your eggplant should be perfectly cooked. Remove from the oven and slice down the center and using a table spoon, scoop out all that goodness and place in the same bowl as garlic-pepper mixture.
Now crush the eggplant you scooped out until it’s somewhat smooth.
Olive Oil (2 Tbsp)
in a small frying pan just until it starts to smoke. Meanwhile, thinly slice the
and place it on top of the eggplant mixture (do not mix it yet). Now pour the heated oil onto the onion.
Mix well and serve.
Rate & Review
TagsVIEW MORE TAGS VIEW LESS TAGS
Roast Turkey Breast
Vegan Ackee and Saltfish
Fiery Pepper Sauce
Bitter Melon with Shrimp Stir-Fry
Ginger Mango Muffins
Caribbean Guava BBQ Sauce
Cheesy Garlic Bread
Comforting Homemade Chili
Light Cheesy Jalapeño Broccoli Soup
Hibiscus and Pomegranate Roasted Chicken
Pressure Cooker Stewed Oxtails
Amazing Okra Rice
Succulent Grilled Leg of Goat
Stewed Pigeon Peas