“Jilo” is a common name for a type of vegetable known as “African eggplant” or “scarlet eggplant.” The scientific name for this vegetable is Solanum Aethiopicum, and it is native to Africa. Depending on the specific variety, Jilo can be green, yellow, red, or purple. The flavor and texture of jilo can also vary, but they are generally milder and less bitter than the common eggplant found in many Western dishes.
The green variety is very popular among Brazilians and is the one we use for this recipe.
12 Jilo Sliced and salted
4 Cloves of garlic
1/4 cup olive oil
1/4 cup vinegar
1 Teaspoon oregano
Boil Jilo in water with salt and oregano until soft but firm. Rinse and set aside.
Saute the remaining items. Simmer for 10 minutes. Pour over jilo, leave overnight.
Serve over cooked Basmati Rice.