|
Ingredients & Directions:
Here in Trinidad we
call eggplant melongene or baigan and we like it in
many ways but as a breakfast dish we make something
called baigan choka
*Take one firm meaty
eggplant..and prick it with the fork a few
times..well distributed deep sticks..then roast it
over an open fire(I usually do it on my stove but I
use foil to protect the area around the burner from
the juice tthat inevitably runs out....keep turning
the eggplant as each section gets well roasted...
sometimes it is not necessary to roast it
all over because after a while the whole vegetable
becomes quite soft.
*Remove it from the fire let it cool a little and
the peel off the burnt skin...
*Mash the pulp in a bowl..a potato masher will do add finely chopped
onions and garlic to taste or if you want to get
really traditional then you can
put two teaspoons of oil to hot in a deep pan put a
clove of garlic in it and let it get really really
burnt, I mean black..carefully extract the garlic
and add the garlicky oil to the mashed eggplant and
the finely chopped onions....be careful it can burn
you...add salt to taste..
and serve with biscuits or toast it is quite nice
when it is cold...a little pepper helps the flavour
if unlike me you are not averse to pepper.
Back to my first method
you can simply..saute the crushed eggplant , onion
and garlic in a little oil..olive oil preferable..at
least to me
well I have never written a recipe before so I hope
that you can follow my instructions of course if it
does not go quite right melongene is nice however
you do it.
|
