Korean food is like that. Every dish has a season. It’s a lot of fun.

Ingredients:

* 6 small crabs
* 1 lime, cut in half
* 3 eggplants
* ? cup oil
* 1 onion, sliced thin
* 3 large garlic cloves, crushed and minced
* 1 tablespoon ground spices (optional)
* ? green bell pepper
* 3 tablespoons tomato paste
* 1 teaspoon salt, or to taste
* ? 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.
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Haitian Roasted Eggplant Salad

Serves 6

Serve as part of an array of salads and appetizers or with crostini or pita chips for a quick hors d’oeuvre.

* 4 tablespoons extra-virgin olive oil, divided
* 1 tablespoon chopped garlic
* 3 pounds Asian eggplant, diced
* 1 red bell pepper, diced
* 1 (2-inch) section ginger, grated (about 2 tablespoons)
* 1 minced habanero or Scotch bonnet chile, substitute serrano
or jalape?o for less heat
* 3 tablespoons natural sesame seeds, lightly toasted
* 1/4 cup red wine vinegar
* 2 tablespoons Japanese toasted sesame oil
* Juice of 2 limes
* Kosher salt to taste
* 1 bunch scallions, thinly sliced
* 2 tablespoons each: chopped Italian parsley and cilantro

Preheat the oven to 425 degrees F. Combine 2 tablespoons of the olive oil with the garlic and toss with the eggplant. Spread the eggplant in a single layer on a metal baking pan. Roast about 15 minutes, or until well-browned and soft throughout. Remove from the oven, cool, and reserve.

In a medium bowl, combine the red pepper, ginger, habanero, sesame seeds, vinegar, remaining 2 tablespoons of olive oil, sesame oil, lime juice, and salt to taste. If serving immediately, add the scallions, parsley, and cilantro.

Otherwise, cover and refrigerate until ready to serve, up to two days, and add the scallions, parsley, and cilantro just before serving. If making ahead, taste for seasoning; the salad may need extra vinegar and salt, because flavors tend to fade in the refrigerator.
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More Than a Shell – Tortillas

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