SURINAMESE CHOKKHA
Eggplant

4 large eggplants
4 cloves garlic minced
8 cherry peppers coarsely chopped
1 medium onion finely chopped
6 T EVOO
Salt & pepper to taste

Roast eggplant on grill (if you are BBQ-ing,) turning once, or until flesh is very tender. (Or you may bake in 450 degree oven.) When cool enough to handle, remove peel. Add eggplant flesh, lemon juice, mayo and olive oil. Process to blend (may be smooth or a little chunky). Serve with roti.

Bon Apetit!

T = tablespoon
EVOO = Extra Virgin Olive Oil

Habanero peppers will do if you can't find cherry peppers. These are quite fiery so experiment.

Tomato

The eggplants can be repplaced with 2 lb's of ripe tomatoes.

I kind of knew that cooking ran in my wife family's blood; After all, I met her when she was running an Italian bakery/West Indian restaurant together with her sister. I became thoroughly convinced though when I tasted her brother's CHOKKHA; Not only did he roast and prepare everything but he even baked his own roti from scratch. Good, tasty job.