Preheat the oven to 400°F (200°C).

Remove the green tops from the eggplants. Wash and dry the eggplants.

Cut one slit into each eggplant and stuff 2 to 3 garlic cloves into each slit.

Rub the eggplants well with the 6 tablespoons of vegetable oil. Coat the Scotch bonnet pepper with oil as well, then place everything on a lined baking sheet.

Roast the eggplants for about 25 minutes, or until the skin is wrinkled and the flesh is very soft and easy to scoop. Remove the Scotch bonnet after about 5 minutes so it does not burn.

Let the eggplants cool until comfortable to handle. Cut them open and scoop the flesh and roasted garlic into a bowl, discarding the skins and any tough pieces.

Thinly slice the roasted Scotch bonnet and add it to the eggplant along with the sliced onion. Add salt to taste, then mash and mix everything together.

Heat the remaining 3 tablespoons of vegetable oil in a small pan. Add the remaining 2 garlic cloves and fry until browned and fragrant.

Carefully pour the hot garlic oil over the eggplant mixture. Mix well, taste for salt, and serve.