A traditional favourite of family cooking in Trinidad, West Indies...
Ingredients:
2 x Aubergine ("baigan" in Trinidadian patois)
2 cloves Garlic
1/2 white onion
3 x tablespoons vegetable oil
3 x Trinidad Pimento Seasoning Peppers
1/4 - 1/2 Orange Habanero chilli - optional
Salt & pepper to taste
Preparation:
Chargrill the aubergines (baigan) over an open flame - you can use a gas BBQ or even just the rings on a gas hob to achieve this. Grill, turning frequently, until the outside is fully charred and the inside is completely soft & juice starts to run out. This will take 15+ minutes.
Quickly char the garlic cloves and leave to cool.
Dice the onion, Pimentos, charred garlic (and Habanero if you want it spicy).
Saute this mixture in oil, adding the garlic half way to avoid burning, until everything is golden brown and soft.
Cut open the baigan and scrape out the insides. Mince them up - you can make it completely smooth, or leave some small chunks if you prefer. Add the sauteed mixture to the baigan puree.
Season to taste. Serve hot, with roti/naan/pita bread.