Aubergine Choka (known locally as Baigan or Melengen Choka)
1 grated Onion
2 cloves Garlic peeled
Salt and Pepper
Tablespoon of Olive Oil
Slit the aubergine in several places and push in slices of a garlic clove. Then roast the Aubergine in its skin, either over the gas burner or in the oven (200ºC). When it is soft, slit it open and remove the flesh, including the soft garlic slices, discarding the skin. Small pieces of blackened skin will not damage the flavour of this dish. Stir in the grated onion and add salt and pepper to taste. In a ladle put the second peeled garlic and a tablespoon of olive oil and put over the heat until the garlic browns. Pour this over the Baigan Choka and mix well. Serve with hot pita bread.
Alternatively the Aubergine can be replaced with fresh Tomatoes.
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