Caribbean and African Cooking: Seh-beh

Like pumpkin, I prefer eggplants well done as they are more digestible. Soak dried shrimps in 1/2 cup of water for half an hour, and use this to moisten the dish. Fresh shrimps or salt cod go well in this recipe if desired instead of the dried shrimps.

Serves 3—4

2-3 tbsp peanut oil
1 tbsp margarine
1 onion, chopped
2 cloves garlic, crushed or
finely chopped
1 tsp ginger, crushed or
finely chopped
2 large eggplants, peeled and
cubed 2 tbsp dried shrimps,
washed well and soaked
1 tbsp tomato puree 1/2 tsp paprika
2 pinches of cinnamon black pepper, to taste salt, to taste
1 tbsp lemon or lime
juice
2 green onions, finely
chopped


Put the oil and margarine into a large frying pan or wok over a moderate heat. Add the onion, garlic and ginger and cook for approximately 5 minutes or until soft. Add the eggplant, shrimps and shrimps' liquid and cook gently, covered, until the eggplants are reduced, stirring occasionally. Stir in the tomato puree, sprinkle on paprika, cinnamon, black pepper, salt and lemon juice and mix well to prevent too much sticking. Cook for another 10 minutes, or until the eggplant is done. Garnish with green onions.