Baigan Choka

1. 1

   Rub the eggplant with a little vegetable oil. Roast the vegetables over open flame (either on a grill or directly on a gas stovetop) until the skins are charred and the vegetables are cooked. Let cool and peel the vegetables. Discard any extra liquid released.

2. 2

   Trim the stems off the eggplant. Chop the eggplant into pieces and put in a bowl. Add the tomatoes and mash with a fork until there are no more chunks. Take the peeled garlic, mash it with a fork, and add it to the mixture along with the slices of onion. Season with salt and some fresh hot pepper, to taste.

3. 3

   Right before serving, heat up 3-4 tablespoons of extra virgin olive oil with 2-3 smashed cloves of garlic. When garlic starts sizzling, take off heat and pour over the eggplant mixture. Give it one more stir, and serve with roti or naan.

* Per serving · 4 servings · Values may vary.