Trini Stewed Eggplant

“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.