“In my home country of Trinidad and Tobago, this garlicky eggplant dish, known colloquially as baigan or melongene, isn’t considered a recipe because all it requires is a low flame, a handful of garlic cloves, a generous dash of curry powder, and eggplant,” writes Brigid Washington. “The process of making this dish seethes with a simplicity that defines island life. Folded into the ease, however, are deep flavors rightfully attributed to the island’s vast and vibrant East Indian culture, from which this dish is believed to originate. If you can’t find Chief curry powder, madras curry powder is an acceptable substitute (although not an exact one).” Read more about the origins of the recipe here. Serve with Brigid's Citrusy Chicken Thighs, arugula, and brown rice for an easy summer meal.
What you’ll need
Cutting Board
$10 At IKEA
Chef's Knife
$61 $51 At Amazon
Vegetable Peeler
$14 $10 At Amazon
Measuring Spoons
$10 At Bon Appétit Market
Large Skillet with Lid
$40 At Amazon
Large Basting Spoon
$25 $22 At Amazon
Fork
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Cut top off of 1 medium globe eggplant (about 14 oz.) as close as possible to stem. Using a vegetable peeler, remove skin and discard. Slice eggplant 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.
Step 2
Heat 3 Tbsp. vegetable oil in a large skillet over medium heat about 30 seconds, add 2 tsp. Chief or madras curry powder, and stir to combine. Reduce heat to medium-low. Add eggplant and stir to coat in oil. Pour in ¼ cup water, stir again, and cover pan. Cook until eggplant is tender but not falling apart, 7–9 minutes.
Step 3
Meanwhile, peel and finely chop 7 garlic cloves.
Step 4
Uncover pan and pour in another ¼ 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 garlic, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ¼ tsp. (or more) Tabasco or other spicy hot sauce and cook, uncovered, until garlic mellows and flavors have come together, about 3 minutes. Remove from heat; taste and season with more salt and hot sauce if needed.
Do ahead: Eggplant can be made 3 days ahead. Let cool; cover and chill.
Editor’s note: Head this way for more of our best eggplant recipes →
