Aubergine Choka

Recipe from What's For Lunch, Honey? 

Aubergine Choka by Cynthia of Tastes Like Home


1½ pounds eggplant
4 large cloves of garlic, sliced (average 1 clove garlic per eggplant)
Hot pepper to taste, minced
Salt to taste
1 - 2 tablespoons oil
3 green onions sliced thinly (white and green parts)
1 large tomato, fire roasted (optional)'


1 pair tongs
1 table knife
1 food processor or mortar and pestle
1 fork
1 medium bowl


1. Take a sharp knife and make a number of deep incisions into the eggplants

2. Fill each slit with a slice of garlic (be sure to push it right in)

3. On the open medium-flame of your gas burner or outdoor grill, place the eggplant to roast, turning to ensure that it is roasted and cooked through all over. (You can roast all the eggplants at the same time - 1 on each burner) The cooking time and process would vary depending on the size of the eggplant. The skin should be completely charred, blackened. The tongs are very useful in this step

4. To roast the tomato, place on an open medium-low flame and let roast slowly; turn it to ensure that it’s roasted all around

5. Remove the eggplants and tomatoes from the flames and let cool until you can handle

6. With the help of a table knife, carefully remove the charred skin of the eggplant and tomato. It’s okay if bits of the charred skin are in the mixture, so don’t worry if you do not get it absolutely clean

7. Repeat the process until all the eggplants have been skinned

8. Now this stage you can do this 1 of three ways: with a food processor, in a mortar with pestle or with a fork. In the food processor, add the flesh of the roasted eggplant and tomato and give a couple of whirls. You can let the food processor go for a little longer if you like your choka smooth, some people like it to have a slight chunky texture

9. If you are using a fork, then simply mash the eggplants and tomatoes thoroughly

10. With a mortar and pestle, pound/grind both ingredients to your desired texture

11. In a bowl, combine the whirled/mashed/ground eggplant-tomato mixture, hot pepper, salt to taste, oil and green onions, mixing thoroughly until incorporated

12. Serve with roti or rice