Haitian Eggplant Recipe

The second trip I took to Haiti was several weeks after the 2010 earthquake to cook for the people staying at Matthew 25 House while they worked in Camp Izmery and the local area. Theramise who for five years had been the cook at the guest house was now cooking for the 30 or so guests, the men running the camp, as well as those who were injured. She certainly needed a break.

I was glad to help but nervous too. I’m a chef by profession so it wasn’t cooking that made me nervous, but not knowing what would be available for me to prepare once I arrived. With cooking advice from Theramise, shopping advice from Sr. Mary, and prep cooking handled by my Dad we did okay.

I was saddened when I learned several years ago that Theramise had passed.  Before I left for home she shared her recipe for eggplant, a dish that had always been a favorite at Matthew 25. The recipes that Theramise created were never written down and rarely shared. The ingredients and method of preparation were verbally described.  Grinding was done with a mortar and pestle.  I share her recipe with you.

Theramise’s Haitian Eggplant Recipe

1 medium Eggplant
2 small Green Peppers
1 small bunch Scallions
1/2 Cup Parsley, chopped
6 large Garlic Cloves finely chopped or 2 Tablespoons Garlic Powder
1 Cup Chicken Boullion
2 Tablespoons Butter, melted
2 Tablespoons Yellow Mustard
2 Tablespoons White Vinegar
1 Tablespoon freshly squeezed Lime Juice
Hot sauce to taste

Step 1:
Bring 2 quarts of water to a boil
Peel and diagonally slice eggplant into 1 in. planks
Boil on medium-high heat for 15 minutes. Reduce heat and continue boiling for 35 minutes, drain, and return to pot.

Step 2:
Coarsely chop peppers, scallions, and parsley, and pulse in a food processor until the consistency of oatmeal.
Add butter, Boullion, Mustard, and vinegar and mix. Add mixture to pot with eggplant.
Add lime juice.

Step 3:
Thoroughly heat, add hot sauce to taste