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1
Wash eggplant and make slits in it with a knife.
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2
Peel garlic cloves and stick into the slits made in the eggplant.
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3
Insert tomato wedges into the slits.
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4
Rub the eggplant with a teaspoon of oil.
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5
Roast over an open flame (for example, a gas cooker) until soft. Do not grill because the taste will not be the same. The open flame imparts a smokey flavour which gives this dish it's signature flavour.
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6
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.
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7
When eggplant is soft, slit the charred skin lengthways with a knife and scrape out the soft somewhat stringy pulp. Discard skin.
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8
Mash 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.
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9
Add 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.
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10
Add the barely cooked finely chopped onion, salt to taste, and scotch bonnet pepper to the eggplant pulp.
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11
Typically enjoyed as a side with curried meats and rice or in Sada Roti (Indian flatbread ).
