Eggplant Choka (Baigan Choka) — Smoky Trinidadian Vegetable Relish

• 2large eggplants (Approximately 1 kg total before roasting; choose firm eggplants with glossy skins.)
• 4 clovegarlic (Peeled.)
• 1small onion (Approximately 100 g peeled; finely chopped.)
• 0.25Scotch bonnet pepper (Approximately 3 g; remove seeds and finely mince. Wear gloves when handling.)
• 2 tbspsunflower oil
• 0.5 tspfine sea salt (Approximately 3 g.)

Instructions

1. 1

   Heat an outdoor grill to medium-high, approximately 230°C, for direct cooking. Alternatively, preheat an oven broiler on high and position a rimmed metal baking tray approximately 15 cm below the element.

2. 2

   Wash and thoroughly dry the eggplants, leaving their stems attached. Make two deep, narrow slits in each eggplant, push one garlic clove completely inside each slit, and pierce each eggplant four additional times with the tip of a knife so steam can escape.

3. 3

   Grill the eggplants directly on the grate for 30–40 minutes, turning every 7–8 minutes, until their skins are blackened and the bodies collapse under gentle pressure from tongs. For the broiler method, roast them on the metal tray for 35–40 minutes, turning every 8–10 minutes; the flesh must be completely soft, not merely browned outside.

4. 4

   Transfer the eggplants to a plate and let them cool for 5 minutes, until safe to handle. Split them lengthwise and scoop the flesh and roasted garlic into a stainless-steel saucepan, leaving the charred skins behind; if liquid pools around the flesh, drain it through a sieve for 2 minutes without pressing.

5. 5

   Mash the eggplant and roasted garlic with a fork until soft but still lightly textured, then mix in the salt. Make a shallow hollow in the center and place the chopped onion and Scotch bonnet pepper in it.

6. 6

   Heat the sunflower oil in a small saucepan over medium heat for approximately 1–2 minutes, until shimmering but not smoking. With the eggplant saucepan standing securely on an unlit burner, carefully pour the hot oil over the onion and pepper, keeping your face and hands away from the brief sputtering; this hot-oil finish is commonly called chunkay.

7. 7

   Fold the sizzling onion, pepper, and oil thoroughly into the mashed eggplant. Divide among four portions and serve warm alongside sada roti or boiled cassava.