Curried Eggplant Choka Dip

Let's Cook

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. Step 6.

   Cut the eggplants open and scoop out the soft roasted pulp. Add the pulp to the pepper and garlic paste.

7. 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.

8. 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.

9. 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.