Baigan Chokha Roasted Spiced Eggplant

Drescription

The term "chokha" in Hindi means "tempering" and largely refers to a collection of dishes that feature roasted vegetables that are mashed or pureed. In Trinidad, "chokha" has come to mean "mashed" and applies to a variety of recipes for vegetables that are roasted or scorched in hot oil or even braised, then mashed and eaten with roti or bake, the local fry bread.

Ingredients

• 2 large eggplants (about 2 pounds total)
• 1 tablespoon safflower oil
• ½ medium onion, chopped
• 2 cloves garlic, minced
• 1 small tomato, chopped
• ½ scotch bonnet chile pepper (see tip), seeded and minced
• ¼ teaspoon kosher salt
• ¼ teaspoon ground pepper
• 1 tablespoon coarsely chopped fresh culantro (see tip) or cilantro

Directions

1. Preheat grill or broiler to high.
2. Pierce eggplants all over with a fork and place on a rimmed baking sheet. Grill or broil, turning frequently, until completely charred and soft, about 20 minutes. Let cool for 5 minutes. Scrape out the flesh (discard the skins).
3. Heat oil in a large skillet over medium heat. Add onion and cook, stirring often, until translucent, about 3 minutes. Add garlic; cook, stirring occasionally, until dark golden brown, about 1 minute. Stir in tomato and chile; cook, stirring, for 2 minutes. Stir in the eggplant flesh, salt and pepper; cook, breaking up the eggplant with a wooden spoon, until hot, about 2 minutes. Serve topped with culantro (or cilantro).