Trini Stewed Eggplant
If August was a vegetable it would be eggplant.
This Trini stewed eggplant recipe from Brigid Washington is divine. I barely had time to photograph it before I was scarfing it down with olive oil crackers as a heavenly dip.
You can see her pairing recommendations here along with the story and history behind the dish.
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1 medium globe eggplant (about 14 oz.)
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3 Tbsp. vegetable oil
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2 tsp. Chief or madras curry powder
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7 garlic cloves
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1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
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¼ tsp. (or more) Tabasco or other spicy hot sauce
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Cut top off of 1 medium globe eggplant (about 14 oz.) as close as possible to stem. Using a vegetable peeler, remove skin and discard. Slice eggplant in half lengthwise. Lay halves flat on their cut sides, then slice each half lengthwise into thirds to create long slabs. Cut each slab into large cubes.
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Heat 3 Tbsp. vegetable oil in a large skillet over medium heat about 30 seconds, add 2 tsp. Chief or madras curry powder, and stir to combine. Reduce heat to medium-low. Add eggplant and stir to coat in oil. Pour in ¼ cup water, stir again, and cover pan. Cook until eggplant is tender but not falling apart, 7–9 minutes.
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Meanwhile, peel and finely chop 7 garlic cloves.
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Uncover pan and pour in another ¼ cup water. Stir, re-cover, and cook 7 minutes (eggplant should be soft enough to mash easily). Uncover and mash eggplant with a fork. Mix in garlic, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ¼ tsp. (or more) Tabasco or other spicy hot sauce and cook, uncovered, until garlic mellows and flavors have come together, about 3 minutes. Remove from heat; taste and season with more salt and hot sauce if needed.
Do ahead: Eggplant can be made 3 days ahead. Let cool; cover and chill.
*As a note, it took me about 10 more minutes that she recommends for my eggplant to get soft enough for mashing so as usual with cooking, things may need some tweaking to be right for you and your cooking environment. Go with the flow!
