Balanjay (eggplant) choka with oil roti or sada roti is a very tasty dish. I am not going to tell you how to make the roti, but if you need to know feel free to email me at persaudanthony@yahoo.com.
What you need for the choka?
1 large eggplant (the younger the better)
1-2 wiri wiri pepper chopped finely
1 large tomato
4 cloves garlic peeled
1/4 finely chopped onion
1 ounce of butter
salt to taste
2 table spoon olive oil. (Not necessary though)
Method:
Puncture the eggplant at different angles about four times and stuff the peeled garlic into it. Place the eggplant and tomato to roast over open flames by resting it on a mesh or suitable device. If you don't have a gas range place on mesh/ wire tray in electric oven about 400 degrees. Cooked for an hour to two and turn every half of an hour or as necessary.
Next peel the skin off the eggplant when it is roasted properly and if there is too much seed in the eggplant scoop out some of it out and discard with the skin. Peel skin off the tomato and add the peeled tomato on top of the eggplant in a bowl. Add the pepper, salt butter, onion and olive oil. Then take a fork and mashed everything together thoroughly until there is no solid pulp.
Serve hot with the hot roti (preferably the oil roti).
Enjoy. But don't overeat like me.
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3 comments:
Wow, sounds interesting...eggplant is one of those vegetables that aren't really used much in American cooking. I will definitely try this out.
Hi, I noticed this is a Caribbean dish, but the roti sounds Indian. I am planning to make it but as I'm not that great of a cook, I looked for roti to buy. I was able to find Indian naan and parathas in my local grocery store. Would that be a suitable replacement for the roti? Thanks.
Parathas is another name I believed for oil roti. Thus it might work. If not making the oil roti is a very simple task. I will post a blog on how to make it.
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