Roasted Eggplant

Ingredients:

Eggplant - 1 medium
Garlic - 2 Cloves
Sweet Onion - ¼
Salt -  ¼ Teaspoon
Hot Pepper - ¼
Olive Oil - 1½ Tablespoons

Note: The Caribbean name for Roasted Eggplant is Baigan Choka.

Method:

1. Wash the eggplant and dry with paper towel.
2. Use a knife to cut a small opening, about 1 inch deep, in the middle of the eggplant.
3. Peel the garlic and place the two cloves into the opening.
4. Carefully wrap the eggplant with foil (seal properly) and place it on top of the burner to cook on medium heat for about one hour. Turn the eggplant occasionally to ensure that it cooks on all sides.
5. Cut up the onion and put it in a bowl with the olive oil.
6. Add salt and pepper to taste.
7. When the eggplant is cooked (fairly soft to the touch), open the foil on a flat surface.
8. Scoop out the eggplant and garlic from the skin and add it to the ingredients in the bowl.
9. Mix it well with a fork to crush the garlic and blend in the other ingredients.
10. Serve hot with Naan or Pita Bread. Enjoy!

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