Eggplant, aka melongene or baigan as we Trinidadians call it, is a quite a interesting vegetable. Unfortunately for me, all I have ever done with it is stew, curry or roast it because, well, that’s all I’ve ever seen done with the vegetable since my time on earth for as long as I remember. It is my go to food midweek when I need something quick to prepare for work for the remaining days so that I don’t have to go spending money to purchase lunch, which these days tends to cost anywhere between $40 – $60. Well, at least in the area where I work that is.
Because dear old eggplant had been residing in my fridge for a couple of weeks, I decided that he needed to be eaten. The problem was that it was a Sunday and Sundays is the day I use to experiment with new dishes if I have the time and pull out all the stops for a lovely gourmet meal as evil Senpai puts it or just make something simple if I don’t feel like staying in the kitchen long.
That particular Sunday, since I was stuck with these two voluptuous eggplants, I pondered what on earth to do with these things. I knew I did not want to stew it nor did I want to curry it. But was else could I do? Then, a thought crossed my mind. I wonder if I can bake it? I mean, if my aunt and uncle used to roast it to make baigan choka, (which, by the way I do not fancy at all), I figured that I could bake this thing. So of course, the next step was to check the internet for recipes featuring baked melongene and sure enough, there were a couple. However, they looked pretty bland. Well, once I realised that I could indeed bake it, I set out to create my wonderful eggsperiment.
I bought me some sweet peppers, onions and some extra cheese to use as toppings on my baigan. I cut up two sweet peppers and two onions and set them aside. Next, I grated the cheese and set that aside as well. Then, I placed foil on the baking pan and scattered some seasoned breadcrumbs on it. Then, I buttered each side of each slice of eggplant and placed it on the sheet with the breadcrumbs. Then I layered each piece with cheese, onions and sweet peppers and I allowed them to bake for about twenty(20) minutes I believe. The result, eggplant pizza. 😀 Well, Evil Senpai said that’s what it tasted like. And I must admit, I had to agree. It was yummilicious.
In addition to this, I made rice, stewed lentils and teriyaki chicken. The stewed lentils was also an experiment as well since I’d never tried to stew it before. The teriyaki chicken was as delish as ever. Yes, it was a very interesting combination of food. We had eggplant to last for many days afterwards, so much so, I don’t think I will bake it again any time soon. Lol.
In the end, ’twas a very good eggsperiment indeed.