Dips and Spreads
EGGPLANT CHOKA (BAIGAN)
Ingredients
- 2 large melongene/eggplant
- ¼ cup vegetble 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
- Preheat oven to 375 degrees F. Rinse and dry the 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. Place on baking sheet and bake in preheated oven for approximately 30 - 35 minutes or until the vegetable is fork tender.
- 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.
- 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.
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