- 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
Make slits with a knife in the eggplant. Cut the garlic cloves in half lengthwise and insert into the slits.
Rub the eggplant completely with oil. Place directly over a flame, turning often until the skin is charred and flesh soft.
Remove and cut eggplant lengthwise. Scoop out flesh with a spoon and place in a heatproof bowl. Mash with a fork or potato masher.
Add the onion, hot pepper and pinch salt.
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.