Complexity: Medium


  • 1 large eggplant (melongene)
  • 1 tbsp oil
  • 4 – 5 cloves garlic
  • ½ small onion, minced
  • ½ scotch bonnet pepper, finely chopped
  • ¼ tsp salt
  • 2 – 3 tbsp oil


  1. Make slits with a knife in the eggplant. Cut the garlic cloves in half lengthwise and insert into the slits.
  2. Rub the eggplant completely with oil. Place directly over a flame, turning often until the skin is charred and flesh soft.
  3. Remove and cut eggplant lengthwise. Scoop out flesh with a spoon and place in a heatproof bowl. Mash with a fork or potato masher.
  4. Add the onion, hot pepper and pinch salt.
  5. Heat the oil (2 – 3 tbsp) and throw over the baigan mixture. Mix well ensuring that everything is well incorporated. Taste and adjust seasoning. Serve with sada roti.