- 2 medium baigan eggplant
- 2 cloves garlic
- ½ onion finely chopped
- 3 tbsp. Olive oil
- Salt to taste
- Pepper to taste
- Place lightly oiled baigan (just rub a little oil on the baigan) over an open flame. Slowly roast the baigan by turning it over the flame until the skin looks thin and paper like.
- (A variation of this is to make some slits in the baigan and place garlic cloves in it to roast also, thus infusing the roasted garlic flavour into the baigan as it is roasted)
- Remove from heat and place the roasted baigan on paper. Cut the baigan longitudinally and scoop out the cooked flesh using a spoon and place it in a bowl.
- Be careful when scooping out the flesh because you don't want any black flecks of the roasted skin with the flesh.
- Mash the baigan to a smooth consistency and mix in one clove of the chopped garlic and the onion. Fry the other clove of garlic, until golden brown, in some oil using a kalchul (ladle).
- Pour the fried garlic and oil over the baigan and mix (chongkaying). Expect a sizzle when you begin to pour the hot oil and garlic over the baigan.
- Add salt to taste.You may add a hint of pepper sauce to the baigan for a more spicy taste. Mix well. Serve hot.
Recipe © Simply Trini Cooking. All rights reserved