Sautéed Caraili (Trinidadian Bitter Melon)

Ingredients

• 2 Tbsp (30 ml) olive oil
• 1 (40 g) small shallot, minced
• 3 (10 g) garlic cloves, minced
• 1/2 to 1 whole scotch bonnet pepper, seeded for less heat and minced
• 1-inch (2.5 cm) piece of ginger, peeled and grated
• 2 large (about 1 lb / 450 g) bitter melons, seeded and cut into 1/4-inch slices (see note)
• 1/2 tsp salt
• Squeeze of lemon juice
• Step 2 Heat the oil in a wide skillet over medium heat. Add the shallot, garlic, pepper, and ginger, and cook, stirring frequently, until the shallot starts to brown, 3 to 5 minutes.
• Step 4 Remove from the heat, squeeze in some lemon juice and taste for salt. This dish can be served immediately, at room temperature, or reheated the next day.