1 medium Melongene
4 grated garlic cloves
1 medium diced onion
1/2 teaspoon pepper sauce (optional)
The Melongene aka Eggplant has to be roasted on the stove top, so what I do is, I use the grill from my toaster oven and place on a stove burner. Place the Melongene on top of the grill and allow it to cook all around. Use a tong to turn the Melongene so as each area is roasted, turn it around so another area will be roasted.
You will notice after a while that the steam will be coming through the vegetable, cooking it through and through. After the entire Melongene has roasted, remove from the stove and place on a plate. Gently separate the inside of the roasted melongene from the skin. Discard the skin.
Put a medium size pot on the stove and allow it to hot. Add the diced onion and garlic and allow them to saute for a few minutes. If the color of vegetables begin to turn (brown) add a small bit of water, the water will evaporate after a few seconds. I use this method when I am trying to avoid oils. Add the inside of the roasted Melongene, use a spoon the mash up the Melongene a bit. Allow it to fry a bit with the onion, and garlic. Add some salt and pepper sauce and after a few minutes and turn of the stove.