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.
Photo: Penny De Los Santos
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.
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.
Buy it fresh at international markets or dried online.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
