EGGPLANT CHOKA

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Ingredients

  • 2 melongene, large
  • ¼ cup vegetable oil
  • 5 cloves garlic, sliced thickly
  • 1 medium onion, finely grated
  • ¼ tsp all purpose seasoning
  • pinch of black pepper
  • ½ tsp red pepper flakes

Directions

  1. Preheat oven to 375 degrees F.
  2. Rinse and dry whole melongene. Make about 4 – 5 slits in melongene. Insert a slice of garlic in each slit. Rub each melongene with oil except 1 tsp.
  3. Place on baking sheet and bake in preheated oven for approximately 40 minutes or until the vegetable is fork tender.
  4. Remove from heat. Slit the melongene in half, lengthwise. Scoop out the pulp with a spoon into a bowl. Mash the pulp and the garlic. Add finely grated onion, all purpose seasoning and black pepper.
  5. In a small frying pan, heat the remaining oil, add the red pepper flakes. Add the hot oil to the puree and mix thoroughly. Serve with sada roti.

Comments (1)

  • TC Team
    TC Team
    08 March 2018 at 07:49 |

    From Shalena,
    I decided to roast the eggplant instead of baking it. I also left out the part with the red pepper flakes and oil to make it a bit healthier. It tasted good, had mine with paratha.

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