Melongene ( Egg plant) Choka

This side dish is great with sada roti or whole wheat bread and garlic bread as well as wraps. Melongene Choka gives your taste buds and overwhelming sense of tangy, smoky after taste. This infused with the spices and garlic releases a burst of flavor, which would leave anyone asking for more.

You’ll need basic utensils e.g. a knife, a plate, cutting board, a fork, pot spoon, and a frying pan.

Ingredients:-  

2 med. Size eggplants

3 cloves garlic

2 tsp all purpose seasoning salt

1 tsp pepper sauce for added flavor (optional)

2 tbsp vegetable oil

Instructions:-

1.       Wash the eggplants and place on lit stove. Allow each side to be roasted evenly till the skin is crisp and charred ( do the same thing for the other one)

2.       Place the egg plants on a cutting board, and split each one down the middle in order to spoon out the meat (this method is less messy and time consuming) put the eggplant “meat into a small bowl and cover.

3.       Dice the garlic and set aside

4.       Place the frying pan on the stove and heat for 3-4 mins

5.       Add the oil and wait 2 mins before adding the garlic

6.       Let the garlic turn a golden brown, before adding the Melongene

7.       Stir constantly making sure that the eggplant does not stick to the bottom of the pot

8.       Now add the seasoning salt bit by bit. Do make sure to carry out various taste test during preparation, in order to determine the right taste for you

9.       Oh and don’t forget the pepper. I suggest use it sparingly; you don’t want the pepper to take away from the taste of the roasted eggplant.

N.B: When buying eggplants make sure it is firm and maintains a bright purple hue. When a Melongene is too soft the taste is altered in the dish. So make sure to select one that is perfect, not too young and not too ripe.

As they say in France Bon Appétit!