A robust flavoured Trinidadian side dish or vegetarian spread for flatbreads. I don't usually add pepper to this as I think the flavour is intense enough. If not using a non- stick pan increase the oil to 2 tablespoons.
To make roasting more manageable. I usually cut the eggplant in half making sure that the garlic is wedged deep inside so that it doesn't fall out. I use a long cooking fork to turn the melongene and make sure it roasts evenly on all sides.
07When eggplant is soft, slit the charred skin lengthways with a knife and scrape out the soft somewhat stringy pulp. Discard skin.
08Mash the pulp, tomato,and roasted garlic in a bowl with a fork or pop it into your blender if you want a nice smooth texture.
09Add 1 tsp oil to a non-stick frying pan and cook 1/4 cup onion until fragrant but not translucent. (You want them to still have some crunch to them but not quite the sharp raw onion taste.) This is a personal preference some people prefer the raw onions.
10Add the barely cooked finely chopped onion, salt to taste, and scotch bonnet pepper to the eggplant pulp.
11Typically enjoyed as a side with curried meats and rice or in Sada Roti (Indian flatbread ).