Cooking with Wendy

  

 

Wendy Rahamut is a Trinidadian author, television personality and chef. She has published a number of cookbooks where she emphasizes the importance of using indigenous ingredients to create a "fresher, tastier, spicy and delicious cuisine".

She also holds cooking classes at her school, Wendy Rahamut School of Cooking, in San Fernando, Trinidad  on Saturdays (Tel: (868) 357-0927).
Website: https://www.facebook.com/wendy-rahamut-caribbean-gourmet

Her newest show "Trini Flavors on a Budget" would be aired soon on C TV.

Here's her delightful recipe for Stuffed Eggplant.

Ingredients:

1 medium sized eggplant

1/4  cup olive oil

2 cloves garlic, minced

1 small onion, minced

1 cup cooked rice

1 tomato (diced)

1 green sweet pepper diced

1/2 tsp cinnamon

1 tsp paprika

1/2 cup chopped fresh mint

Or 1 teaspoon dried

Salt and freshly ground black pepper to taste

Method:

• Cut the eggplant lengthwise and scoop out the meat leaving about 1/2-inch meat around the shell.
• Dice the eggplant meat.
• Place the eggplant shells cut side down in a large skillet with about 1/2-inch boiling, salted water.
• Cover and steam for about 3 minutes. Drain and reserve. Heat 2 tablespoons olive oil in a sauté pan, add garlic and onion, sauté until fragrant. 
• Add eggplant and sauté.
• Add tomatoes, and sweet pepper, cinnamon and paprika.
•  Add cooked rice and stir to combine.
• Add salt and black pepper. Stir in mint and taste and adjust seasonings.
• Divide mixture into two and stuff into eggplant shells.
• Drizzle with remaining olive oil.
• Place in a heatproof casserole dish; add about 1/4 inch water. Bake in preheated 350F oven and for about 20 minutes until shells are tender.
• Serves 2 to 4