TRINIDAD STYLE EGGPLANT

2 medium globe eggplants (about 14 oz. each)

2 TB vegetable oil

2 TB Chief curry powder

4 garlic cloves

1 tsp. Diamond Crystal Kosher salt, plus more to taste

1/2 tsp Tabasco, plus more to taste

 

Cut top off of 2 medium globe eggplants (about 14 oz. each) as close as possible to stem. Using a vegetable peeler, remove skin and discard. Slice eggplants in half lengthwise. Lay halves flat on their cut sides, then slice each half lengthwise into thirds to create long slabs. Cut each slab into large cubes.

 

Heat 2 TB. vegetable oil in a large skillet over medium heat about 30 seconds, add 2 TB. Chief curry powder, and stir to combine. Reduce heat to medium-low. Add eggplant and stir to coat in oil. Pour in 1/2 cup water, stir again, and cover pan. Cook until eggplant is tender but not falling apart, 7–9 minutes.

 

Meanwhile, peel and finely chop 4 garlic cloves.

 

Uncover pan, mix in garlic and pour in another 1/2 cup water. Stir, re-cover, and cook 7 minutes (eggplant should be soft enough to mash easily). Uncover and mash eggplant with a fork. Mix in 1 tsp. Diamond Crystal Kosher salt, and 1/2 tsp. Tabasco and cook, uncovered, until flavors have come together, about 3 minutes. Remove from heat; taste and season with more salt and Tabasco if needed.