Baigan Choka (Roasted Eggplant) & Naan

This is an Indian dish with lots of flavor. By roasting the eggplant over an open flame, it gives it a bold, smoky taste.

Adapted from Ganesh's Mom's kitchen

Ingredients:

1 medium eggplant

2 garlic cloves

1/2 tomato

1/4 c onion, chopped

2 tsp canola oil

2 small scotch bonnet peppers

green onion for garnishing

salt

1 package of Naan

Directions:

1. Wash eggplant and make slits in it with a knife.

2. Peel and slice garlic cloves and stick into the slits made in the eggplant. 

3. Cut peppers in half and stick those in also.

4. Wrap tightly in foil and twist ends shut.

5. Roast over a medium open flame until soft (about 15 minutes), turning every 2-3 minutes.

6. When eggplant is soft, slit the charred skin lengthways and scrape out the pulp with a spoon. Discard skin.

7. Mash the pulp, mixing together the pepper and garlic.

8. Add 2 tsp oil to a non-stick pan over medium heat and cook the onion and tomato until fragrant.

9. Add the eggplant mixture.

10. Salt to taste.

11. Cook over medium heat for about 2 minutes, turning frequently.

Garnish with green onion and serve with warm Naan.