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.
See you in our new post.