Eggplant roasted directly over an open flame until the skin chars and the flesh becomes smoky and soft, then mashed with garlic, onion, scotch bonnet, and hot oil. A smoky, fiery condiment.
Ingredients
2 large eggplants
4 cloves garlic minced
1 small onion finely diced
1 scotch bonnet pepper minced
3 tbsp vegetable oil
salt to taste
juice of 1 lime
Instructions
1Roast whole eggplants directly over an open flame, turning frequently, until skin is completely charred and flesh is soft.
2Peel off charred skin under running water.
3Mash the soft eggplant flesh in a bowl with garlic, onion, scotch bonnet, lime juice, and salt.
4Heat oil until smoking and pour over the mashed eggplant. Stir to combine.
5Serve immediately with sada roti.
Did You Know?
The open flame is essential. Trinidadians insist that oven-roasted baigan choka is not real choka because it lacks the true smoky flavor.