I’ve read that Guyana’s food has been influenced by everything from Chinese immigrants to creole. This eggplant recipe certainly showed that. The spices were overwhelming: onions, curry, thyme, basil, ketchup, and garlic, mixed with eggplant - no bland fruit to begin with.
I mixed some sour cream with it to calm my mouth down, but braver souls than I might be able to eat it straight.
Recipe: Guyanan Baked Eggplant
1 Tbsp butter
1 tsp salt
1 small hot pepper
1 tsp thyme
1 tsp basil
1/2 tsp curry powder
1 Tbsp ketchup
1 small onion, diced
1 clove garlic, minced
1 tsp soy sauce
1 cup bread crumbs
In a large saucepan, boil the eggplant until its skin is tender.
Meanwhile, mix all the other ingredients (except bread crumbs) in a food processor or blender. Blend until they form a smooth paste.
When the eggplant is finished boiling, remove it from the water and let it cool slightly. Slice it lengthwise, scoop out its soft innards (leaving a shell of skin). Mix the eggplant innards with the blended ingredients, and blend again until smooth. Stir in the bread crumbs and spoon the mixture into the eggplant shells.
Place eggplants on baking sheet and bake at 320 degrees for 15 to 25 minutes.