By WizzyTheStick on February 19, 2007
Photo by Roxanne J.R.
Photo by Roxanne J.R.
"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."
Serving Size: 1 (183 g)
Servings Per Recipe: 4
"This is a good, simple eggplant dish. I used 2 thinly sliced Super Chilis from my garden in place of the diced Scotch Bonnet. A pinch of salt greatly improved the flavor of the dish. I will garnish it with chopped cilantro right before serving it later. Thanks for sharing the recipe."
"Ah, just the way my grandma used to make it when I was growing up. I never made it myself before finding this recipe and it turned out exactly like I remember it tasting when I was younger. Thanks for posting."
"Hey !!! what a simple and super dish. I made this today to eat along with a chicken curry, problem was I ate most of it before serving the curry,Tut Tut. I didn't have a Scotch Bonnet, so used have of a red devil chilli, wonderful flavour, I'll have to buy more aubergines (brinjals) next week. Thanks for sharing this with us."
"My DH and I both loved this dish although we, as the other reviewers, were not quite brave enough to use scotch bonnet only a run o the mill chilli. We had it with grilled kebabs and will most definately have it again."
"Hi de Roche, I love eggplant so when I saw this recipe, read it and it sounded like something I would love, well it was wonderful! We made it just as posted with the exception of the Scotch Bonnet. I love the peppers but can't take too much - so we served it on the side. The eggplant tasted so fantastic with the garlic and tomatoes, and then sauteeing the onions to take the bite out made it even better. Am so glad I tried it, thank you for posting, Diane :)"
"This is a very intense dip with wonderful texture and flavours. Hubby and I made this one together, we followed instructions as written but omitted the scotch bonnet peppers. We really enjoyed this dip, even Little Miss (DD) who ate it with a spoon. Served with Nan Bread cut into triangles. Thank you de Roche"