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West Indian Grilled Vegetables / Choka |
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Serves: 4 Print this RecipeTRINIDAD In general, Trinidadians aren’t big grillers, preferring the deep-fat frying of their British heritage or the stewing of their African forebears. That’s not to say that you don’t see a lot of charcoal fires at roadside stalls in Port of Spain. But by and large, they are used to heat bubbling stockpots and fryers, not for direct grilling. One exception are the chokas enjoyed by the Indian community. A choka is a fire-roasted vegetable that is chopped and seasoned with oil. The traditional vegetable for choka is eggplant, but you can also use tomatoes, potatoes, even pumpkin. It is traditionally served with sada roti (flat bread)-often for breakfast. In this country, use pita bread or any of the grilled breads featured in this book. Here’s a choka inspired by the stylish Port of Spain restaurant Monsoon. FOR THE CHOKA: 2 eggplant, smallish (10 to 12 ounces each) 6 cloves garlic, peeled and cut in half lengthwise 2 tomatoes, fresh, ripe, medium 1 green bell pepper, medium 1 onion, large, peeled and cut into quarters (leave the root ends intact) 1 tablespoon vegetable oil Salt and freshly ground black pepper, to taste FOR THE SPICE MIXTURE: 2 tablespoons vegetable oil 2 teaspoons mustard seeds, preferably black 1 onion, medium, finely chopped 2 cloves garlic, minced 1 tablespoon ginger, finely chopped, fresh 1/2 to 1 scotch bonnet chile, seeded and minced 2 tablespoons lime juice, fresh 1/4 cup cilantro, chopped fresh, for garnish 1. Preheat the grill to high. 2. Make 6 randomly placed slits around each eggplant with the tip of a paring knife. Insert a half clove of garlic in each slit. Lightly brush the eggplants, tomatoes, bell pepper, and onion with oil and season with salt and black pepper. 3. When ready to cook, arrange the vegetables on the hot grate and grill, turning with tongs, until the skins are charred, about 20 minutes for the eggplant (the flesh should be very soft as well) and bell pepper, and about 12 minutes for the tomatoes and onion quarters. Transfer the vegetables to a plate and let cool. 4. Scrape most of the charred skin off the vegetables. Cut the eggplant and tomatoes into 1-inch dice. Stem, seed, and finely dice the bell pepper. Thinly slice the onion crosswise. Transfer the vegetables to a shallow heatproof serving bowl and stir to mix, adding salt and pepper to taste. 5. Just before serving, prepare the spice mixture. Heat the oil in a small, heavy skillet over medium-high heat. Add the mustard seeds, onion, garlic, ginger, and chile and sauté until fragrant and golden brown, about 5 minutes. Add the lime juice, let boil, then pour the hot spice mixture over the vegetables. Toss gently to mix, sprinkle with cilantro, and serve warm or at room temperature Serves 8 Note: The recipe can be prepared to this point up to 2 days ahead of time. Keep, covered, in the refrigerator. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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