3 large garlic cloves, each one sliced longitudinal
salt, to taste
pepper, to taste
1 scotch bonnet or chilli
2tbsp of coconut oil
Preheat oven at 190 degrees celsius or gas mark 5
Wash and dry the eggplants.
Make some small vertical slits about 4cm long all over the entire aubergine, be careful not to slice too deep.
Insert 2 of the sliced garlic cloves into both aubergines, a total of 4 slices should have been slotted in. This will guarantee to infuse the garlic flavour into the aubergine.
Rub the eggplants and scotch bonnet with 1tbsp of coconut oil before placing on a lined baking tray and transfer to the oven.
Roast the scotch bonnet until darkened for the first 4-5 minutes then remove, continue to roast the eggplant until it looks limp and thin in size (should take 25 minutes).
In the mean time, prepare the onions, and skin only from the scotch bonnet in a bowl.
Once the eggplants have been removed from the oven, allow to cool before slicing lengthways Scoop out the flesh into the bowl with the scotch bonnet and some of the onions.
Mash them all other together until smooth.
Do the chongkay method by heating up the other tablespoon of oil in a miniature sized pan with the last garlic cloves until golden brown, proceed to pour the hot oil over the baigan before mixing in the salt and pepper and the remaining onions on top.