Baigan choka

Baigan choka

Indo-caribbean

From
C is for Caribbean
Serves
2

Ingredients

Quantity Ingredient
1 aubergine
1 garlic cloves, thinly sliced
1 scotch bonnet chilli
1 tablespoon vegetable oil
1/2 white onion, finely chopped
1 teaspoon sea salt

Method

  1. Preheat the oven to 220°C. Make a series of slits in the aubergine and stick the garlic slices in them. Transfer the aubergine to a roasting dish with the chilli and rub all over with the oil. Roast in the oven for 45 minutes, turning once.
  2. After 10 minutes, remove the chilli from the dish and carefully halve and remove the seeds. Crush in a mortar and pestle along with the sea salt, then set aside.
  3. Once the aubergine is blackened all over, remove from the oven and carefully cut in half. Scoop out the flesh into a bowl and mash with the back of a fork. Stir through the onions and chilli paste to taste, with more salt as needed. Serve hot with Roti.
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