Last weekend we roasted an eggplant. Today some of that leftover eggplant was used to make this beautiful sauce.
Quick, super easy, and such a down-to-earth sauce full of amazing flavors.
In just about 20 mins, dinner was ready!
Roast Eggplant + Smoked Trout sauce
Prep time
Cook time
Total time
Author: ChiO
Ingredients
- 2 large vine ripened tomatoes (chopped)
- 1 bunch of scallions (chopped)
- 1 scotch bonnet pepper
- 1 cup chopped roast eggplant
- 1 medium sized smoked trout (skinned and deboned)
- 2 tbsp canola oil
- 1 tsp curry
- 1 tsp thyme
Instructions
- Heat up the oil in a saucepan.
- Add the tomatoes and peppers.
- Cook for about 7 mins while stirring.
- Add all the spices, and eggplant.
- Stir and cook for about 3 minutes,
- Add the fish, stir and cook for 2 more mins.
- Finish off with the scallions and turn off heat.
- Serve with any starch of choice. We had ours with boiled african yams.
Deliciousness…
Oya Come Chop 🙂