Tomato Choka Recipes

TOMATO CHOKA

Tomato Choka image

Provided by Food Network

Time 35m

Number Of Ingredients 7

Ingredients

8 to 10 plum tomatoes, washed
Salt, to taste
4 cloves garlic
1/2 jalapeno or Scotch bonnet pepper
2 sprigs cilantro/culantro
1/3 cup corn oil
1 small sliced onion

Steps:

Insert skewers in tomatoes and lay on open flame or cut in half. Lay cut side down on baking sheet and broil. Char until skin is blackened and peeling. Remove from flame and rest on plate. Peel off charred skin. Using a fork mash tomatoes, and add salt. In a mortar smash garlic, peppers and cilantro. Mix with pureed tomatoes. Heat some of the oil in a saucepan and caramelize onion. Add heated oil caramelized onion mixture to tomatoes.

BAIGAN CHOKHA

Baigan Chokha image

This Trinidadian dish is made of eggplants that have been broiled and mashed with garlic and tomato. Enjoy it with eggs for breakfast or with roti for lunch or dinner.

Provided by Ramin Ganeshram

Categories Dinner Lunch Breakfast Quick & Easy Eggplant Vegetarian Vegan Vegetable Soy Free Peanut Free Dairy Free Wheat/Gluten-Free Tree Nut Free Summer Fall

Yield 4 serving

Number Of Ingredients 9

Ingredients

2 large Italian eggplants
1 tablespoon canola oil
½ medium onion, chopped
2 cloves garlic, finely chopped
1 small tomato, chopped
¼ teaspoon coarse salt, or to taste
Freshly ground black pepper to taste
1 tablespoon coarsely chopped cilantro
Roti, for serving

Steps:

Prepare a hot grill or preheat the broiler.
With a fork, pierce the eggplants all over, and place on the grill or under the broiler. Grill or broil until completely charred and soft, about 20 minutes, turning frequently (the eggplants will brown and blister quickly). Remove and allow to cool.
Once cool, cut open the eggplants and scrape out the flesh. The flesh should be soft to the touch and pulpy, and should easily come away from the skin. Set aside.
Heat the canola oil in a frying pan. Add the onion and sauté until translucent. Add the garlic and fry until the garlic turns a dark golden brown, then add the tomato and fry for 1 to 2 minutes.
Stir in the mashed eggplant and cook for about 2 minutes. Season with salt and black pepper to taste. Garnish with the cilantro and serve with roti.

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