How To Cook Eggplant Guyanese Style

Make two handles on the side to help with rotating while roasting. Stuff halves into a few of the slits along the eggplants. Stewed eggplant guyanese west indian vegan 1 small onion chopped 2 garlic cloves minced 1 small wiri wiri pepper or 1 2 tsp chili flakes 1 2 tsp ground cumin 2 cardamom pods seeds out ground or 1 4 tsp pre ground cardamom seeds 2 3 small tomatoes chopped fresh or canned 2 medium.

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Cut each halve horizontally.

How to cook eggplant guyanese style. Directions step 1 preheat oven to 425 degrees step 2 make two lengthwise slits in eggplant. Heat karahi or pot with oil on medium high heat. Chop onions tomatoes garlic.

Wrap eggplant twice in aluminum foil. Insert garlic tomato and onions into slits step 3 wrap in foil place on baking sheet and bake until eggplant is soft about 40 minutes. Add to an open flame and roast for about 30 minutes or until the eggplants are completely charred and soft.

Chop in half by cutting lengthwise from top to bottom. Peel back skin and scoop out the. Chop heads off of garlic cloves and wrap in foil.

Step 4 carefully unwrap eggplant. Bake in the oven for 30 minutes at 400 degrees. Chop head off of eggplant discard.

Wrap tomato in foil and roast on the stove top with eggplant or on a separate. Wash eggplants and tomato. Using a knife make 2 inch slits lengthwise along each eggplant.

Peel and chop potatoes place in a bowl of cold water. Peel garlic cloves and cut into halves.