19/08/2026
Two chokas. Double the sizzle. 🇹🇹
This has never been a measured recipe for me. I learnt it by watching my mum make it, so these quantities are my best approximation. Use your eyes, taste as you go and adjust where needed.
TOMATO & BAIGAN (AUBERGINE) CHOKA
For both dishes:
• 4–5 large tomatoes
• 2 large aubergines
• 1 large onion
• 1 large head of garlic
• 1 large Scotch bonnet, including the seeds, if you want the heat
• About 80ml olive oil—not extra virgin—or another neutral-flavoured oil. You may not need it all
• Salt, to taste
1. Roast the tomatoes over an open flame for approximately 3–4 minutes per side, until charred and softened. Roast the aubergines for approximately 4–5 minutes across four sides—around 20 minutes altogether. Timings will vary according to their size and your flame.
2. Place the tomatoes and aubergines in separate covered containers. Let them steam and cool slightly, then peel away the skins.
3. Mash the aubergines with a fork, keeping some texture. Briefly process the tomatoes for a smoother finish. You can use a fork for these too, but I prefer the food processor.
To process or not to process—that is the question. 😉 Cough… cough… anyhoo! 😁
4. Blend the onion, garlic and Scotch bonnet. Divide the seasoning between both dishes and spread it over each surface. Do not mix it in yet.
5. Heat the oil until piping hot. With each choka in a high-sided bowl, carefully pour over only enough oil to coat the seasoning. Expect sizzling and splattering, then mix.
6. Add salt gradually and taste. As my mum would say: you can add, but you can’t take out.
Unsure about fresh Scotch bonnet? Leave it out and add our Roasted Tomato Xtra Hot Sauce to the finished dishes, a few drops at a time, for more measured heat.
Serve with seasoned scrambled eggs and sada roti—or warm pitta bread as the closest readily available substitute.
Save this recipe and tell me: Team Tomato or Team Baigan?
