Ingredients

• 3-4 eggplants
• 1 medium onion chopped
• 1 clove garlic, crushed
• 1 tbsp breadcrumbs
• 2 tbsp butter
• 2 tsp salt
• 1/2 tsp pepper
• 3 strips bacon, chopped

How to make Eggplant AU Gratin:

1. Wash eggplants and cut in two, lengthwise. Cook in boiling water to with salt has been added for about 12 minutes.
2. Remove from heat and rinse in cold water. Scoop out flesh, leaving a thin layer to preserve shape. Mash flesh in a plate. Then heat butter and saute onion, garlic and bacon.
3. Add eggplant, pepper and two-thirds breadcrumbs. Remove from heat, fill reserved eggplant shell, sprinkle with balance of breadcrumbs. Serve hot.

Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.

Ingredients

• 3 cups freshly grated coconut
• 3 cups water
• 1 tsp ground nutmeg
• 1 lemon rind
• 1 1/2 cups sugar
• 6 eggs
• 1 tsp ground cinnamon

How To Make Coconut Pudding :

1. In saucepan make a syrup from sugar,water and nutmeg, allowing to boil until it spins a thread. Add coconut gradually stirring all the time and cook for about 10 minutes.
2. Beat egg yolks in a bowl until thick (with lemon rind). Remove lemon rind and combine coconut with egg mixture. Cook over low heat for another 10 minutes stirring carefully all the time.
3. Pour into greased dish. Cool and refrigerate for 2 hours before serving.

Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.

Easy Caribbean Green Mango Salad, that will blow you away and have you coming back for more.

Green Mango Salad Ingredients

• 2 tsp lime juice
• 4 green mangoes
• 2 green onions
• 1 tsp salt
• 1/2 hot green pepper

How To Make Green Mango Salad:

1. Peel mangoes and cut into 1 1/2 pieces. Then in a bowl chop green onions. Add pepper and salt. Then pour over 1/2 cup vary hot water. Allow to stand for 2 minutes.
2. Add lime juice and pour over mangoes and allow to stand for another 2 minutes. Then Serve.

Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.