Curried Eggplant Choka DIP
- 15m Prep Time
- 45m Cook Time
- 1h 0mReady In
A Caribbean eggplant dip similar to eggplant caviar, roasted with Scotch bonnet and garlic, then blended with avocado and cashew crema. Serve with crudités or flatbread.
Ingredients
- 2 medium eggplants stems removed
- 59.1 ml extra-virgin olive oil or avocado oil divided
- 1 Scotch bonnet chile pepper
- 2 clove garlic whole and peeled
- 3 green onions trimmed and sliced thin, white and green parts
- 2.46 ml curry powder
- 1.23 ml ground cumin
- fresh lime juice squeeze
- sea salt to taste
- 2 clove garlic minced
- 1 ripe avocado
- 118 ml Cashew Crema
- 29.6 ml canned coconut milk
- lime juice and zest
- 1.23 ml sea salt
Nutrition (per serving, estimated)
Estimated based off 11 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 327 mg
- Iron: 4.12 mg
- Magnesium: 75.8 mg
- Phosphorus: 287 mg
- Potassium: 1143 mg
- Zinc: 2.32 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 Scotch bonnet chile pepper
- 2.46 ml curry powder
- 1.23 ml ground cumin
- 1 ripe avocado
- 118 ml Cashew Crema
- 29.6 ml canned coconut milk
- 1.23 ml sea salt
Prepare
- 2 medium eggplants, stems removed
- 59.1 ml extra-virgin olive oil or avocado oil, divided
- 2 clove garlic, whole and peeled
- 3 green onions, trimmed and sliced thin, white and green parts
- fresh lime juice, squeeze
- sea salt, to taste
- Mince 2 clove garlic
- lime, juice and zest
Let's Cook
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Step 1.
If oven roasting, preheat the oven to 450°F. If using an open-flame grill, clean the grill grates and preheat to 400°F.
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Step 2.
Rub the eggplants all over with 2 tablespoons olive oil. Using a sharp paring knife, make a few slits all over the eggplant.
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Step 3.
If baking, place the eggplants on a baking sheet and roast for 45 minutes. If grilling, place on the grate and turn every 15 minutes.
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Step 4.
Add the Scotch bonnet chile pepper and the whole garlic cloves to the oven or grill for the last 10 minutes of cooking.
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Step 5.
Remove the eggplants, pepper, and garlic from the heat. In a mortar and pestle or a food processor, place the Scotch bonnet chile pepper and the garlic cloves. Grind into a paste.
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Step 6.
Cut the eggplants open and scoop out the soft roasted pulp. Add the pulp to the pepper and garlic paste.
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Step 7.
Add the sliced green onions, curry powder, cumin, a squeeze of fresh lime juice, and 1 tablespoon olive oil to the eggplant mixture. Season with salt and set aside.
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Step 8.
In a small sauté pan, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and stir constantly until it turns golden brown and crispy, about 1-2 minutes.
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Step 9.
Immediately scrape the roasted garlic along with the cooking oil into the dip and stir to combine. Serve with fresh cut crudités or low-carb flatbread.