Weeknight-friendly Aubergine Skillet with the scotch bonnet we come back to again and again. Big flavour, short shopping list.
Free to cook
Prep everything first: chop the aromatics, measure the scotch bonnet elements, and pat the aubergine dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the aubergine and glaze until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the allspice and the rest of the scotch bonnet flavours, letting them cook out for a minute until fragrant.
Add the cherry tomatoes along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Caribbean
Members
This Caribbean Ramen leans on lime and garlic to do the heavy lifting. We steam the Chicken...
Caribbean The kind of Caribbean plate you make on repeat. lime and garlic, a proper sear, and a finish of...
Caribbean Weeknight-friendly Tofu Slaw with the brown sugar and rum we come back to again and again. Big...
Caribbean
Members
Weeknight-friendly Tofu Broth with the lime and garlic we come back to again and again. Big...