Caribbean Griddled Aubergine

Name: Caribbean Griddled Aubergine
Yield: Serves 4
Cuisine: Americas
Ingredients: 2 large aubergines, cut into rounds 1–1½ cm (½-⅝ in) thick; 2 tbsp fresh coriander or flat-leaf parsley leaves, to garnish; 125 g (4½ oz) butternut squash, peeled, deseeded and finely diced; 3 yellow peppers, deseeded and finely diced; 2 tbsp demerara sugar, to taste; ½–1½ hot red chilli (ideally Scotch bonnet), deseeded and finely chopped, to taste; 5 tbsp olive oil, plus 2 tbsp to brush on aubergines; 3 tbsp tomato purée; 3 sticks of celery, finely diced; 3 tbsp tamarind paste; 3 garlic cloves, finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Caribbean Food Made Easy

By Levi Roots

Published 2009

About

With lots of vegetables and good fresh cooking, this is very Rasta, very natural, very ital – or as we say, vital! It’s incredibly versatile - serve as a starter on its own, or with baked potatoes for a main course, or alongside meat or fish.

Ingredients

5 tbsp olive oil, plus 2 tbsp to brush on aubergines
3 yellow p

Americas
Spicy
Gluten-free
Vegan

Method

Preheat the oven to 180°C/350°F/gas mark 4.
Heat the oil in a large saucepan and add the peppers, celery, butternut squash and garlic, cooking until almost soft (about 10 minutes). Meanwhile, brush the aubergines with oil and fry very quickly in anothe