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Photo: Penny De Los Santos
Active Time:30 minsTotal Time:35 minsServings:4Jump to Nutrition Facts
Active Time:30 minsTotal Time:35 minsServings:4
Active Time:30 mins
Active Time:
30 mins
Total Time:35 mins
Total Time:
35 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2largeeggplants (about 2 pounds total)1tablespoonsafflower oil½medium onion, chopped2cloves garlic, minced1small tomato, chopped½Scotch bonnet chile pepper (see Tip), seeded and minced¼teaspoonkosher salt¼teaspoonground pepper1tablespooncoarsely chopped fresh culantro (see Tip)orcilantro
Cook Mode(Keep screen awake)
Ingredients
2largeeggplants (about 2 pounds total)
1tablespoonsafflower oil
½medium onion, chopped
2cloves garlic, minced
1small tomato, chopped
½Scotch bonnet chile pepper (see Tip), seeded and minced
¼teaspoonkosher salt
¼teaspoonground pepper
1tablespooncoarsely chopped fresh culantro (see Tip)orcilantro
DirectionsPreheat grill or broiler to high.Pierce eggplants all over with a fork and place on a rimmed baking sheet. Grill or broil, turning frequently, until completely charred and soft, about 20 minutes. Let cool for 5 minutes. Scrape out the flesh (discard the skins).Heat oil in a large skillet over medium heat. Add onion and cook, stirring often, until translucent, about 3 minutes. Add garlic; cook, stirring occasionally, until dark golden brown, about 1 minute. Stir in tomato and chile; cook, stirring, for 2 minutes. Stir in the eggplant flesh, salt and pepper; cook, breaking up the eggplant with a wooden spoon, until hot, about 2 minutes. Serve topped with culantro (or cilantro).Tips:Scotch bonnet chilesare a common ingredient in Trinidadian cuisine. They are some of the hotter peppers on the Scoville scale. Keep white vinegar handy to wipe down surfaces that the pepper has touched—including your hands—before washing with soap and water.Much stronger than cilantro (a cousin),culantrois a long-leafed herb that’s widely used in Latin American, Southeast Asian and Caribbean cooking. Buy it fresh at international markets or dried online.Originally appeared: EatingWell Magazine, March 2022
Directions
Preheat grill or broiler to high.Pierce eggplants all over with a fork and place on a rimmed baking sheet. Grill or broil, turning frequently, until completely charred and soft, about 20 minutes. Let cool for 5 minutes. Scrape out the flesh (discard the skins).Heat oil in a large skillet over medium heat. Add onion and cook, stirring often, until translucent, about 3 minutes. Add garlic; cook, stirring occasionally, until dark golden brown, about 1 minute. Stir in tomato and chile; cook, stirring, for 2 minutes. Stir in the eggplant flesh, salt and pepper; cook, breaking up the eggplant with a wooden spoon, until hot, about 2 minutes. Serve topped with culantro (or cilantro).Tips:Scotch bonnet chilesare a common ingredient in Trinidadian cuisine. They are some of the hotter peppers on the Scoville scale. Keep white vinegar handy to wipe down surfaces that the pepper has touched—including your hands—before washing with soap and water.Much stronger than cilantro (a cousin),culantrois a long-leafed herb that’s widely used in Latin American, Southeast Asian and Caribbean cooking. Buy it fresh at international markets or dried online.
Preheat grill or broiler to high.
Pierce eggplants all over with a fork and place on a rimmed baking sheet. Grill or broil, turning frequently, until completely charred and soft, about 20 minutes. Let cool for 5 minutes. Scrape out the flesh (discard the skins).
Heat oil in a large skillet over medium heat. Add onion and cook, stirring often, until translucent, about 3 minutes. Add garlic; cook, stirring occasionally, until dark golden brown, about 1 minute. Stir in tomato and chile; cook, stirring, for 2 minutes. Stir in the eggplant flesh, salt and pepper; cook, breaking up the eggplant with a wooden spoon, until hot, about 2 minutes. Serve topped with culantro (or cilantro).
Tips:
Scotch bonnet chilesare a common ingredient in Trinidadian cuisine. They are some of the hotter peppers on the Scoville scale. Keep white vinegar handy to wipe down surfaces that the pepper has touched—including your hands—before washing with soap and water.Much stronger than cilantro (a cousin),culantrois a long-leafed herb that’s widely used in Latin American, Southeast Asian and Caribbean cooking. Buy it fresh at international markets or dried online.
Originally appeared: EatingWell Magazine, March 2022
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Nutrition Facts(per serving)113Calories4gFat19gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
