Roast Melongene

Vegetarian
Roast Melongene

Ingredients
1 medium Melongene
4 grated garlic cloves
1 medium diced onion
1/2 teaspoon pepper sauce (optional)

Method
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.

Step By Step Pictures

Put Melongene on stove to roast Roast melongene Cut Open the roast Melongene seperate the inside of the roast melongene from the skin Saute the inside of the roast melongene with onion and garlic

I served this dish with some Stewed Smoked Bones and white rice.
STEWED SMOKED BONES: Smoked Bones are relatively salty so I soaked them in some water the night before and then pressurize them the next morning. After they were nice and tender, I seasoned them and added some browning and allowed the sauce to 'dry' down.

Smoked Bones Season and pressurize smoked bones Add browning and allow sauce to 'dry' down Roast Melongene served with Stewed Smoked Bones on a bed of brown rice