Huber’s Eggplant Custard
Ingredients
*1 medium eggplant
*1/2 cup roots wine
* 2 tablespoons cocnut oil
* 1 cup cherry tomatoes
* 2 Cayenne peppers
* 1 sprig thyme
* 1 stalk escallion
* 2 peggs garlic
* 2 tsps dry herbal seasoning (I used celery and pimento powder on this one)
* 2 cups coconut milk
Method
* Slice Eggplant place in a small dutch pot
* Wash vegetables and seasonings and place and add
* Add the thyme and dry herbal seasoning
* Add the oil and wine, toss and let marinate for one hour, stirring occasionally
* Add coconut milk and simmer to a custard, adding a little water to maintain desired consistency
* Enjoy as a side, or main meal
Thomas ‘Bongo Tommy’ Huber is a Swiss national who migrated to Westmoreland’s Retrieve District over 10 years ago. He is a naturalist who lives off the land and is deeply involved in an ongoing effort to create Jamaica’s next generation of exotic fruit trees.
