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Eggplant Choka Recipe

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This recipe for Eggplant Choka, by , is from Indranie's Kitchen Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Indranie Balkaran

Category:
Category:

Ingredients:  
Ingredients:  
1 Large Eggplant
1 large tomato
1 small onion
3 cloves garlic
1 Stalk Green Onion
1 habenero pepper
2 TBLS Extra Virgin Olive Oil
Salt
Black Pepper

Directions:
Directions:
Wash and dry Eggplant. Take a knife and push into eggplant. Do this in a few places. Push the garlic cloves into the cuts you made with the knife. Push the knife into a few places for the tomato as well.

Place the eggplant and tomato on a baking tray and bake for 45 minutes or until softened. If you have a grill, grill the eggplant and tomatoes. This method of cooking the eggplant and tomatoes is best as you will get a nice smokey flavor.


after eggplant is cooled, take a knife and cut lengthwise in half. Use a spoon and scoop out the flesh of the eggplant. Peel the skin off the tomatoes.


In a bowl, add the eggplant and tomatoes and mash. Add onions, green onions, habernero pepper, salt and black pepper and olive oil.

Enjoy hot or cold with melba toast, or warm pita bread (after heating the pita bread, cut into triangles).




Personal Notes:
Personal Notes:
In Guyana eggplant choka is a very popular dish and is typically served hot with paratha roti (yum!). I now make it to serve as an appetizer. In the summer I grill the eggplant and tomatoes and freeze them in single serving ziplock bags. Then when I'm ready to use it, it's quick to make!

 

 

 

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