Ingredients

• 2 large Italian eggplants
• 1 tablespoon canola oil
• ½ medium onion, chopped
• 2 cloves garlic, finely chopped
• 1 small tomato, chopped
• ¼ teaspoon coarse salt, or to taste
• Freshly ground black pepper to taste
• 1 tablespoon coarsely chopped cilantro
• Roti, for serving

Instructions

1. Prepare a hot grill or preheat the broiler.
2. With a fork, pierce the eggplants all over, and place on the grill or under the broiler. Grill or broil until completely charred and soft, about 20 minutes, turning frequently (the eggplants will brown and blister quickly). Remove and allow to cool.
3. Once cool, cut open the eggplants and scrape out the flesh. The flesh should be soft to the touch and pulpy, and should easily come away from the skin. Set aside.
4. Heat the canola oil in a frying pan. Add the onion and sauté until translucent. Add the garlic and fry until the garlic turns a dark golden brown, then add the tomato and fry for 1 to 2 minutes.
5. Stir in the mashed eggplant and cook for about 2 minutes. Season with salt and black pepper to taste. Garnish with the cilantro and serve with roti.