Baigan Choka or Roasted Eggplant

Ingredients 

• 2 large eggplants
• 1 large tomato
• 4 cloves garlic
• 5 scallions
• 1 wiri wiri pepper
• 2 tbsp extra virgin olive oil
• 1 tsp salt

Instructions 

1. Wash and dry the eggplants and tomato. Then using a paring knife, make 2 inch slits lengthwise along each eggplant.
2. Peel the garlic cloves and cut them into halves. Stuff each half into a few of the slits along the eggplants.
3. Add the eggplant to an medium open flame and roast for about 30 minutes or until the eggplants are completely charred and soft. Rotate the eggplants every 10 minutes so that all sides are roasted evenly.
4. Roast tomato on an open flame until the skin is charred and easily removes from the flesh. You can do this by placing the tomato on a skewer or on a fork.
5. When the eggplants are completely roasted, remove from the flame and rest for about 3-5 minutes so that it cools down a bit. Make a lengthwise slit down the charred eggplants and open them up so that you can see the flesh.
6. Use the knife to scrape the flesh to the end of the eggplant then scoop the flesh out with a fork or spoon and place in a clean plate.
7. When the tomato is ready, remove it from the flame and allow to cool for 3-5 minutes. Then remove any charged skin from the tomatoes. Finely chop or crush the tomato and add it to the plate with the cooked eggplant and garlic.
8. Next, finely chop the green onions and pepper. Then add the oil to a small frying pan on medium heat. When the oil is hot add the green onions and peppers and sauté for about a minute.
9. Pour the hot oil and scallions over the cooked eggplant, garlic and tomatoes. Then add the salt. Mix well, crushing the garlic and tomatoes into the eggplant to make a creamy choka.
10. Serve warm with your favorite roti (metemgee)