Eggplant And Salt Cod
|Salt cod||2 Pound|
|Eggplant||2 Pound, pared and sliced (1 Unit)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), crushed in a garlic press|
|Tomato paste||1 Tablespoon|
|French fried breadfruit/Deep fried plantain||5|
Soak cod in cold water overnight.
The next day, place the fish in a sieve and slowly pour 1 quart boiling water over it.
Bone fish, trim, and remove any skin, then shred and set aside.
Cook eggplant slices in salted water 3 minutes, then drain.
Put oil, garlic, tabasco, and tomato paste into a dutch oven; mix.
Add reserved fish, the eggplant, and bouquet garni.
Cook over medium heat until eggplant falls apart.
Mix in lime juice, salt, and pepper.
Serve hot with breadfruit.
Crab Zoumba: Follow recipe for eggplant and salt cod, substituting 2 pounds crab meat for cod.