← Nouns Cooking · Caribbean

Ingredients

• 2 large aubergines (about 800 g)
• 4 cloves Garlic, 2 cut into slivers, 2 finely chopped
• ½ small onion, very finely chopped
• 1 small tomato, roasted alongside (optional)
• ½ hot pepper (scotch bonnet), very finely chopped
• 1 tsp Salt
• 3 tbsp vegetable or mustard oil
• 1 tbsp chopped coriander (or chadon beni) (optional)

Method

1. Make a few small slits in each aubergine and push in the garlic slivers.
2. Roast the aubergines directly over a gas flame, on a barbecue or under a very hot grill, turning often, for 15–20 min, until the skin is black and the flesh has collapsed completely. Roast the tomato too, if using.
3. Let them cool for a few minutes, then slit open and scoop the soft flesh (and the roasted garlic) into a bowl, leaving the charred skin behind.
4. Mash with a fork, mixing in the chopped garlic, onion, pepper, tomato and salt.
5. Heat the oil in a small pan until it just starts to smoke, then pour it over the mash (it will sizzle). Stir, add coriander and serve warm.

Tips

• Line your hob with foil before flame-roasting; the aubergines drip.
• Scoop up with sada roti for the classic Trini breakfast.
• Wear gloves to cut or blend scotch bonnets, keep your hands away from your eyes and wash the board, knife and blender well afterwards.

Sources

Written in our own words after cross-checking these recipes:

CaribbeanPot.com That Girl Cooks Healthy Alica's Pepperpot