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Eggplants with Small Crabs
Berejen ak Sirik -
Ubergines aux Crabes
by Mirta Yurnet-Thomas Servings:
6 to 8
Ingredients:
- 6 small crabs
- 1 lime, cut in half
- 3 eggplants
- ¼ cup oil
- 1 onion, sliced thin
- 3 large garlic cloves, crushed and
minced
- 1 tablespoon
ground spices (optional)
- ¼ green bell pepper
- 3 tablespoons tomato paste
- 1 teaspoon salt, or to taste
- ¼ teaspoon black pepper
- 1 tablespoon
pikliz
vinegar
- 1 green Scotch bonnet pepper (optional)
Method:
Purchase crabs that have been already cleaned from a reputable fish
market. Wash crabs with cold water. Clean them by rubbing them with the
lime halves and rinsing in cold water again.
Peel the eggplants and cut them in 1-inch chunks. Boil eggplants for 20
minutes. Discard the water and mash.
In a large saucepan, heat the oil. Fry the onion, garlic, ground spices,
bell pepper and tomato paste for 5 minutes. Add crab, mashed eggplant,
salt, black pepper, pikliz vinegar and Scotch bonnet pepper. Cook,
covered, for 30 minutes on low heat. Taste for salt and add more if
necessary. Carefully remove the hot pepper before serving.
More
recipes by
Mirta Yurnet-Thomas
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A
Taste of Haiti
by Mirta Yurnet-Thomas
and the Thomas Family
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