Roast Eggplant + Smoked Trout sauce
- 2 large vine ripened tomatoes (chopped)
- 1 bunch of scallions (chopped)
- 1 scotch bonnet pepper
- 1 cup chopped roast eggplant
- 1 medium sized smoked trout (skinned and deboned)
- 2 tbsp canola oil
- 1 tsp curry
- 1 tsp thyme
- Heat up the oil in a saucepan.
- Add the tomatoes and peppers.
- Cook for about 7 mins while stirring.
- Add all the spices, and eggplant.
- Stir and cook for about 3 minutes,
- Add the fish, stir and cook for 2 more mins.
- Finish off with the scallions and turn off heat.
- Serve with any starch of choice. We had ours with boiled african yams.
Recipe by OyaComeChop at https://www.oyacomechop.com/?p=1877
3.5.3208