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Eggplant chokha

Eggplant chokha

A great way to appreciate eggplant! You can leave it in chunks or purée it depending on what kind of texture you like.


  • 2 large eggplants
  • 3 Tbsp salt
  • 6 Tbsp coconut oil
  • 2 Tbsp cumin seed
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • Habanero, chopped or other chile, chopped
  • ½ Tbsp turmeric, ground
  • 1 tsp coriander, ground
  • 1 tsp amchoor, ground or lemon juice
  • ¼ cup cilantro, chopped
  • Salt and pepper to taste


  1. 1

    Chop eggplant into large cubes. Place in a bowl with salt. Mix well and let rest at least 15 minutes to allow water to drain out. Rinse eggplant in running water and squeeze out the juice forceful with your hands.

  2. 2

    Heat a large pot on medium. Add oil and cumin seed. Fry for 5 seconds, then incorporate onion, garlic and chile. Sauté for 1 minute more.

  3. 3

    Add eggplant, turmeric, ground coriander, amchoor and cilantro. Salt and pepper. Stir well, add ¾ cup of water and bring to a boil.

  4. 4

    Cover and cook on low heat. Stir occasionally to ensure the eggplant doesn’t stick. Simmer until it is falling apart, 40-50 minutes. Serve as-is or purée with a whisk.

A variation of the Trinidadian Squash Chokha from The Spice Trekkers Cook at Home