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Stew Oxtail and Melongene (Eggplant)
Course Meats
Cuisine Caribbean
Author Felix (Simply Trini Cooking)
- 1 1/2 lb Oxtail
- 2 tbsp green seasoning
- 1 small onion chopped
- 8 celery leaves chopped
- 3 cloves garlic chopped
- 2 small tomatoes chopped
- 1 tsp paprika
- 1 pimento pepper chopped
- 2 medium eggplant peeled and sliced
- 1 1/2 cup water
- 2 tsp. tomato paste
- 2 tbsp. oil to saute the oxtail
Season the meat with the green seasoning. Add the tomatoes, onion, parsley, garlic, garlic and pimento pepper.
Cover and leave to marinate for 30 minutes.
Saute the seasoned oxtail in the oil.
Add the water and cover to pressure cook for about 20 to 30 minutes.
Add the melongene and leave to cook for another 10 minutes or until soft.
Stir in tomato paste.
Remove and leave to cool.
Serve over rice.
