Eggplant is one of the vegetables more versatile. The eggplant can be stewed in the same way like chunks of beef, it can be fried, steamed, roasted and ... always bring wonderful flavor and texture.
I am not a vegan, I am a beef eater but I have learn to appreciate the vegetables as a complement of my main dish, and by the way this roasted eggplant goes perfect with a barbecue.
I tested this style of eggplant in Trinidad, but it was done by a Cuban friend, she adds sesame paste to the eggplant after everything is blended, and the flavor is terrific (not pepper added).
I tried with pepper too, by the hand of a Trini friend, for those who like a bit of kick in their food.
I usually make the roasted eggplant adding garlic and onions at the end.
What ever variation from this recipe you want to make, I promise you wonderful results.
1 lb eggplant
3 clove garlic
1/4 cup finely chopped onion
3/4 tsp. salt and pepper to taste
hot pepper to taste
- Wash and dry eggplants and rub lightly with cooking oil.
- Peel clove of garlic ans stick into egg plant.
- Roast eggplants over a open fire. For this place egg plants on top of the stove grills, I suggest protect the stove surface with foil for easy cleaning after cooking.
- Remove eggplants from grill, place them on a plate. Make a slit lengthwise and scoop out pulp (make sure do not bring any of the roasted skin. Discard skin.
- Crush pulp and garlic until smooth: add onion, salt and hot pepper and blend well.
- Do not add any hot pepper, the smoky flavour of the eggplant and the garlic will be more than enough for some people.
- Fry onion and garlic in 2 teaspoons of hot oils and add to the roasted pulp.
- Add sesame cream, for additional flavor, 2 - 3 scoops.