Asian-inspired Roasted Eggplant

While the studding of eggplant with sliced garlic and roasting over an open flame is a familiar method of preparation for various cuisines, including the Caribbean, the flavors imbued through the seasoning of this dish are definitely Asian. Scallion (green onion) oil with a subtle hint of toasted sesame oil along with fish sauce, balanced with fresh lime juice makes this dish of fire-roasted eggplant outstandingly delicious. And yeah, when presented, it is easy on the eye. It is an elegant dish to serve as an entree to pescatarians too. Get the recipe.

Making the dish is easy. Start by making the sauces and setting them aside then roasting the eggplant. It is important that you use a large eggplant for this dish because the vegetable shrinks when cooked. A large roasted eggplant will serve 2, or 1, depending on appetite. Click here for the recipe.

Some news - Tastes Like Home has been listed as one of the Top 10 Caribbean Food Blogs to follow in 2019! Yay! Check out the complete list at Feedspot.

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Guyana @ 50 - Seven Curry

One of the many pleasures of living in a multicultural society is the access to, and participation, that one enjoys in many settings, especially at festivals and on special occasions.

Eating a vegetarian meal in big, broad water lily leaves at a Hindu wedding or Pooja connects you with the multifaceted food culture of the land. No cutlery, just you, eating from a natural vessel that you balance in the palm of one hand while expertly mixing the food with the other and transporting it, without spilling, to your mouth.

This type of meal is referred to as 7-curry because 7 different 'curries' are made to be eaten with rice. Some people consider dhal/dal to be one of the curries while others don't. Either way, it is an outstanding meal.

7-Curry ©Cynthia Nelson

7-Curry generally comprises a combination of the following:

• Pumpkin
• Spinach/callaloo
• Eggplant & eddoes
• Potatoes or Potatoes & channa (chick peas)
• Katahar/breadnut/chatagine
• Mangoes
• Achar

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Working and Cooking

My day started of with a meeting that went beyond midday and it was followed by the grading of assignments at home. In the midst of working, thoughts of food swirled in my head. What should I make today? Having no preference or particular desire, I went into the kitchen, checking the fridge, the freezer and the cupboards.

• There was spinach in the crisper - spinach and garlic, that sounds good.
• Look, here is an eggplant - wooooo, what about a choka?
• From the freezer, I took out the last parcel of baby shrimp. Bunjal.
• I thought to myself, 3 dishes - that's uneven, I need to make something else to square it off. And there, right in front of me was a bowl tomatoes. What about another choka?
• One final decision, which was a no-brainer: roti, sada roti.

I had a lot to do, so I quickly got to work. In less than 2 hours, I had my meal and time to take a picture too!

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