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Garden egg and smoked pickerel
A smoky take on this seafood-inspired eggplant dish.
YIELDS
3
TO
4
Ingredients
- 600 gr (15 to 20) green garden egg (AKA Thai eggplants)
- 6 plum tomatoes diced
- 1 large onion(100 gr) finely diced
- 1 knob of ginger (approximately 15 gr) finely minced
- 2 cloves garlic finely minced
- 1/2 cup palm oil
- 1 scotch bonnet pepper finely minced
- 300 g smoked mackerel or herring (flaked)
- 1/2 bunch of clove basil or Thai basil (roughly chopped)
- 1 cup water
- Salt, to taste
- Lime juice, to garnish
Directions
- Wash and quarter the eggplants in half and salt them for 15 to minutes in a bowl (it helps remove some of the bitterness).
- Rinse and strain them.
- While the eggplants are salted, add palm oil to a pot at a very low heat. Sweat the onion for three to five minutes. Add garlic, ginger, and Scotch bonnet pepper and continue cooking for an additional five minutes.
- Add the eggplants and stir well with the aromatics, continuing cooking on low heat for an additional three to five minutes.
- Add water and continue cooking until the eggplants become tender (five to 10 minutes).
- Add diced tomatoes and fish.
- At this point, taste the stew, and adjust for salt. Stir in the chopped basil and turn off the heat.
- Finish it with freshly squeezed lime. Enjoy!
