Baigan Choka (Roasted Eggplant)

Ingrédients

• 2 eggplants (baigan/melongene)
• 1 hot pepper
• 6 cloves garlic (sliced (divided))
• 6 tablespoons oil (for roasting)
• 3 tablespoons oil (for finishing)
• Salt (to taste)
• 1 small onion (very thinly sliced)

Préparation

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Remove only the green tops from the eggplants (do not cut off the stem). Wash and dry.

3. 3

   Cut slits into the eggplants and stuff them with slices from about 5 cloves of garlic.

4. 4

   Coat eggplants and hot pepper in oil and place on a foil-lined baking sheet.

5. 5

   Roast in the oven. Remove the pepper after 5 minutes. Continue roasting eggplants for 20–25 minutes until the skin wilts and the inside is tender.

6. 6

   While roasting, thinly slice the roasted pepper.

7. 7

   When eggplants are cool enough, slice open and scoop out the flesh into a bowl.

8. 8

   Add sliced pepper and onions. Salt to taste.

9. 9

   Heat the remaining 3 tablespoons of oil in a pan and fry the remaining garlic slices until toasted.

10. 10

    Pour garlic oil over the eggplant mixture. Mix well and serve.